Vegetarian Chilli

29th March, 2019

There were a few dishes my Dad perfected after Mum passed away back in 1994. One of them was Chilli Con Carne. Every time I make this – I think of him. He wouldn’t like it much though. No meat and “not enough spice” for his liking…ha!

1 small brown onion, chopped
2 teaspoons minced garlic
1 tablespoon ground paprika
1/2 tablespoon cumin
1/2 tablespoon ground coriander
1 teaspoon chilli powder
1/2 tablespoon cinnamon
Salt and pepper
1 x 400gm can black beans, rinsed
1 x 400gm can red kidney beans, rinsed
1 x 400gm can crushed tomatoes
1 x 125gm can corn kernels, drained

– In a little olive oil, cook off onion and garlic
– Add all spices and cook for 1 minute
– Add both cans of rinsed beans and heat through, then add corn, tomatoes and half a can of water and bring to the boil
– Season with salt and pepper
– Drop heat and simmer for half an hour

You can eat the chilli just like this, but we like to have ours with a baked potato.
– Bake spuds in foil in 200ºC oven for an hour
– Cut open and sprinkle with a little cheese, then top with chilli, a dollop of sour cream and fresh herbs

Enjoy x

Adjust the amount of chilli powder to your taste.

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