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PrintVEGETABLE CHILI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large saucepan, add onions, garlic and red peppers and cook, stirring for 3 - 5 minutes.
- Add the courgettes and cook for 5 more minutes or until vegetables are soft. Stir the chilli powder and cumin.
- Add the tomatoes, kidney beans, chickpeas and season to taste with salt and black pepper.
- Bring to the boil, cover and simmer for 10 minutes or until all the vegetables are tender. Stir in the parsley, coriander and lemon juice.
- Serve in individual bowls garnished with grated cheese, sour cream and spring onions.
INGREDIENTS
- 450 grams chopped fresh parsley
- 450 grams chopped fresh coriander
- 100 ml Cooking oil
- 2 onions, chopped
- 3 cloves garlic, finely chopped
- 2 red peppers, cut into squares
- 2 courgettes, cut into cubes
- 1 tablespoon chilli powder
- 1 tablespoon ground cumin
- 900 grams canned peeled tomatoes, undrained and roughly chopped
- 500 grams canned red kidney beans, drained
- 500 grams canned chickpeas, drained
- 2 tablespoon lemon juice
- 250 grams sour cream
- 250 grams cheddar cheese, grated
- 4 spring onions, sliced
- Freshly ground black pepper and Salt, to taste
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