All-in vegetarian chilli Recipe
Ingredients
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
Method
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.
Ingredients
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
Method
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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