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    Saturday, October 17, 2015

    All-in vegetarian chilli Recipe

      All-in vegetarian chilli Recipe


        1 cup pumpkin, peeled and chopped
        1 corn cob, kernels removed
        1 red capsicum, finely chopped
        2 carrots, chopped
        1 cup celery, finely chopped
        2 garlic cloves, crushed
        1 long fresh green chilli, deseeded, chopped
        1 tablespoon chopped coriander root and stem, plus leaves, to serve
        2 tablespoons olive oil
        1 1/2 teaspoons ground cumin
        1 teaspoon smoked paprika
        1/2 teaspoon cayenne pepper
        400g can chopped tomato
        400g can kidney beans, rinsed, drained
        125ml (1/2 cup) water
        Cooked SunRice medium grain brown or white rice and tortillas, to serve
        235g (1 cup) sour cream or natural yoghurt, to serve

    All-in vegetarian chilli Recipe
        Step 1

        Heat oil in a large heavy-based saucepan over medium heat. Add the vegetables, garlic, chilli and coriander. Cook, stirring occasionally, for 5 minutes or until soft. Add the cumin, paprika and cayenne. Cook, stirring, for 2 minutes or until aromatic. Add the tomato, beans and water. Season. Reduce heat to low. Simmer for 25 minutes or until vegetables are tender.
        Step 2

        Serve with rice and tortillas. Top with coriander leaves and sour cream or yoghurt.

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    Item Reviewed: All-in vegetarian chilli Recipe Rating: 5 Reviewed By: Mrs. Chef
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