Vegetarian Chilli

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Vegetarian Chilli

 

 

1/3 cup olive oil

1 large onion, peeled, finely chopped

1 small red chilli, seeded, chopped

1/2 red capsicum (bell pepper), chopped

1/4 tsp chilli flakes

1/2 tsp ground cinnamon

1 tsp ground cumin

1 tsp dried thyme

2 to 3 garlic cloves, crushed

420 g (15 oz) can mixed beans, drained, rinsed

420 g (15 oz) can lentils, drained, rinsed

425 g (15 oz) can diced tomatoes

4 tsp tomato paste

1 cup chopped flat-leaf parsley

 

 

1. Place 8 teaspoons of oil in a large saucepan over medium heat. Add

the onion, fresh chilli and capsicum (bell pepper) and cook until

softened.

 

2. Add the chilli flakes, cinnamon, cumin and thyme and cook for a

further minute.

 

3. Reduce heat to low and add the garlic, beans, lentils, tomatoes,

tomato paste and remaining oil.

 

4. Cover and simmer for 15 minutes, stirring occasionally. Remove lid

and cook for a further 5 minutes or until thickened.

 

5. Stir through the parsley and serve with warm GF flour tortillas or

steamed rice and sprinkled with grated vegan cheese, if desired.

 

 

Serves 4.