|
|
Vegetable Chili Cooking
Recipes
|
|
Ingredients : |
|
50 ml
2
75 g
2
2
2.5 ml
1.25 ml
5 ml
45 ml
425 g
250 ml
2.5 ml
1
350 g
3
300 g
425 g
|
olive or
vegetable oil
onions,
chopped
finely
sliced celery
carrots,
cut in 1 cm cubes
garlic
cloves, crushed
celery
seeds
cayenne
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)
salt |
Method :
- Heat the oil in a large flameproof casserole or heavy saucepan
and add the onions, celery, carrots and garlic.
- Cover the casserole and cook over a low heat for 8 - 10 minutes
stirring from time to time, until the onions are softened.
- Stir in the celery seeds, cayenne, cumin and chili powder.
- Mix well.
- Add the tomatoes, stock or water, salt, thyme and bay leaf.
- Stir.
- Cook for 15 minutes, uncovered.
- Add the cauliflower, courgettes and sweet corn.
- Cover and cook for a further 15 minutes.
- Add the kidney or pinto beans, stir well, and cook for 10
minutes more, uncovered.
- Check the seasoning, and add a dash or hot pepper sauce if
desired.
- Good with freshly boiled rice or baked potatoes.
Serves 8
|
Learn how
to cook Vegetarian Recipes
Subscribe to our newsletter
|
Get the above cooking ingredients here
|
|
|