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Vegetable chilli
(0 votes)
Difficulty:
easy
Preparation:
1 hr
Preparation
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Ingredients
for
4
- Ingredients
- 2 Tbsps Oil
- 1 large onion (chopped)
- 2 cloves garlic cloves (crushed)
- 1 tsp Chili powder
- 1 tsp Cumin powder
- 1 red Bell pepper (chopped)
- 1 green Bell pepper (chopped)
- 1 yellow Bell pepper (chopped)
- 2 canned, chopped Tomatoes
- 1 Tbsp tomato puree
- 1.333 cups vegetable stock
- salt
- freshly ground peppers
- 1 can Kidney beans (drained)
- To garnish
- Sour cream
- ground cinnamon
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5.
2.
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.
3.
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.
4.
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.
5.
Garnish with soured cream sprinkled with cinnamon just before serving.
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