Vegetarian Chilli
Serves: 6
Prep time: 5 minutes
Cook time: 10 minutes
3 ½ serves per portion
Recipe courtesy of Aleks Lukovic, Country Kitchens team
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium capsicum, diced
- 400g can black beans, drained
- 400g can four-bean mix, drained
- 400g can corn kernels, drained
- 2 x 400g cans diced tomato
- 1 packet taco seasoning, reduced salt*
- Brown rice, to serve
*You can create your own taco seasoning by combining: 1 tablespoon chilli powder, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, 1 tablespoon paprika, 1 ½ tablespoons ground cumin, salt and pepper to taste
Method:
- HEAT oil in a large pot over medium heat. Once hot, add diced onion and cook until softened, stirring occasionally (about 5 minutes).
- ADD capsicum and fry for another 2 minutes or until capsicum has softened.
- ADD all canned ingredients, bring to a simmer then reduce heat and cook for 5 minutes.
- SERVE over brown rice and with your choice of toppings.
What's Great About It:
This quick and easy weekday dinner is done in under 30 minutes and is largely made from pantry staples. The medley of beans contributes lots of fibre to this dish, helping to keep you fuller for longer. Trust us when we say you won’t miss the meat with this one, but you can add some lean mince after the second step if you wish. The different toppings make this dish shine, so experiment with our suggestions until you find your favourites!
