Veggie Chilli Bowl
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 1 large onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1 tsp Chili powder
- 4 Tbsps Tomato paste
- 2 ½ cups Tomatoes (chopped)
- 1 ⅔ cups vegetable stock (or water)
- 1 red pepper (deseeded and chopped)
- 1 green pepper (deseeded and chopped)
- 2 Zucchini (chopped)
- 1 Eggplant (chopped)
- 2 cups canned, red Kidney beans (drained and rinsed)
- 1 sweet Corn (drained and rinsed)
- To garnish
- parsley
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Slotted spatula, 1 Citrus juicer, 1 Lid
Preparation steps
1.
Heat the oil in a large pan and gently cook the onions until translucent. Add the garlic, cook for one minute then stir in the chilli powder and the tomato paste.
2.
Add half the tomatoes and blend to a puree with a hand blender.
3.
Pour in the stock then add the vegetables and the rest of the tomatoes. Simmer gently for about 20 minutes or until all the vegetables are tender.
4.
Season with salt and pepper and serve with boiled rice, garnishing with parsley.
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