Vegetable Chili Cooking Recipe

Vegetable Chili Cooking Recipes

Ingredients :

50 ml


75 g



2.5 ml

1.25 ml

5 ml

45 ml

425 g

250 ml

2.5 ml


350 g


300 g

425 g


olive or vegetable oil

onions, chopped

finely sliced celery

carrots, cut in 1 cm cubes

garlic cloves, crushed

celery seeds


ground cumin

chili powder

canned chopped plum tomatoes with their juice

vegetable stock or water

fresh or dried thyme

bay leaf

cauliflower florets

courgettes cut in 1 cm or 1/2 cubes

can sweet corn, drained

kidney or pinto beans, drained

hot pepper sauce (optional)


Method :
  1. Heat the oil in a large flameproof casserole or heavy saucepan and add the onions, celery, carrots and garlic.
  2. Cover the casserole and cook over a low heat for 8 - 10 minutes stirring from time to time, until the onions are softened.
  3. Stir in the celery seeds, cayenne, cumin and chili powder.
  4. Mix well.
  5. Add the tomatoes, stock or water, salt, thyme and bay leaf.
  6. Stir.
  7. Cook for 15 minutes, uncovered.
  8. Add the cauliflower, courgettes and sweet corn.
  9. Cover and cook for a further 15 minutes.
  10. Add the kidney or pinto beans, stir well, and cook for 10 minutes more, uncovered.
  11. Check the seasoning, and add a dash or hot pepper sauce if desired.
  12. Good with freshly boiled rice or baked potatoes.

Serves 8

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