This hearty vegetarian chilli is so tasty and comforting, perfect for a meat free Monday night meal. Using fresh stock is so important in this (and any) recipe and I always use BRITA filtered water to ensure I get the best taste.
Ingredients
- 1 tsp coconut oil
- 1 onion finely chopped
- 1 red pepper, chopped
- 1 chopped carrot
- 1 tsp chilli powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 2 garlic cloves
- 1 grated courgette
- 1 cup of chicken or veggie stock
- 1 can of tomatoes
- 1 can of black beans (washed and drained)
- 2 tbsp tomato puree
- 1 tsp raw cacao powder
- 1 large avocado
- 1 tsp cold press olive oil
- 1 lime
- fresh coriander
- salt and pepper
WEIGHT CONVERTER
Method
- Place the coconut oil in a large pot on a medium heat, throw in the onion and fry for 5 minutes. Add in the chopped pepper, carrot and garlic and stir for a minute, then throw in the dry spices (chilli, cumin, smoked paprika and oregano). Pour in the fresh stock, grated courgette, tomatoes, tomato puree, a pinch of salt, ground pepper and beans. Cook with the lid on for 30- 40 minutes stirring every 5-10 minutes. Take it off the heat and pop in the cacao, stir well and let it sit to the side with the lid on.
- Make the guacamole by mashing the avocado flesh with the lime, a pinch of salt and some olive oil.
- Serve with fresh coriander
Top Tip for making Vegetarian chilli con vegetables
This recipe is perfect for leaving large numbers of diners satisfied - just double or triple-up on ingredients to fill up the whole family!
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