Vegetable Chilli

Name: Vegetable Chilli
Total time: 1 h
Yield: 4
Ingredients: 2 tablespoons Oil; 1 large onion (chopped); 2 cloves garlic (crushed); 1 teaspoon Chili powder; 1 teaspoon Cumin powder; 1 red Bell pepper (chopped); 1 green Bell pepper (chopped); 1 yellow Bell pepper (chopped); 2 canned, chopped tomatoes; 1 tablespoon tomato puree; 1.333 cups vegetable stock; salt; freshly ground peppers; 1 can Kidney bean (drained); Sour cream; ground cinnamon

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

262

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	262 kcal	(12 %)
Protein	12.21 g	(12 %)
Fat	8.08 g	(7 %)
Carbohydrates	38.57 g	(26 %)
Sugar added	0 g	(0 %)
Roughage	10.63 g	(35 %)

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Vitamin A	106.53 mg	(13,316 %)
Vitamin D	0 μg	(0 %)
Vitamin E	1.04 mg	(9 %)
Vitamin B₁	0.28 mg	(28 %)
Vitamin B₂	0.12 mg	(11 %)
Niacin	3.96 mg	(33 %)
Vitamin B₆	0.47 mg	(34 %)
Folate	173.36 μg	(58 %)
Pantothenic acid	0.47 mg	(8 %)
Biotin	4.01 μg	(9 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	85.21 mg	(90 %)
Potassium	852.28 mg	(21 %)
Calcium	72.35 mg	(7 %)
Magnesium	69.35 mg	(23 %)
Iron	3.41 mg	(23 %)
Iodine	1.64 μg	(1 %)
Zinc	1.48 mg	(19 %)
Saturated fatty acids	1.12 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 2 tablespoons
Oil; 1
large onion (chopped); 2 cloves
garlic (crushed); 1 teaspoon
Chili powder; 1 teaspoon
Cumin powder; 1
red Bell pepper (chopped); 1
green Bell pepper (chopped); 1
yellow Bell pepper (chopped); 2
canned, chopped tomatoes; 1 tablespoon
tomato puree; 1.333 cups
vegetable stock; salt; freshly ground peppers; 1 can
Kidney bean (drained)

To garnish: Sour cream; ground cinnamon

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Preparation steps

Heat the oven to 190°C (170° fan) 375°F gas 5.

Heat the oil in a flameproof casserole dish and fry the onion and garlic together with the chilli and cumin, until the onions are softening.

Add the peppers and cook for 5 minutes, stirring all the time. Add the tomatoes, purée and stock and bring to a boil. Season to taste with salt and pepper.

Cover and cook in the oven for 30-35 minutes until piping hot. Add the kidney beans for the last 10 minutes of the cooking time.

Garnish with soured cream sprinkled with cinnamon just before serving.