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All-in vegetarian chilli
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Whip up a vibrant Mexican feast using your leftover ingredients.
Ingredients:
  • 250.00 ml pumpkin, peeled and chopped
  • 1 corn cob, kernels removed
  • 1 red capsicum, finely chopped
  • 2 carrots, chopped
  • 250.00 ml celery, finely chopped
  • 2 garlic cloves, crushed
  • 1 long fresh green chilli, deseeded, chopped
  • 20.00 ml chopped coriander root and stem, plus leaves, to serve
  • 36.40 gm olive oil
  • 1 1/2 tsp cumin seeds
  • 2.50 gm smoked paprika
  • 1/2 tsp cayenne pepper
  • 400g can chopped tomato
  • 400g can kidney beans, rinsed, drained
  • 125ml (1/2 cup) water
  • Cooked brown rice or white rice, to serve
  • Tortillas, to serve
  • 235g (1 cup) sour cream or natural yoghurt, to serve
Instructions:
  • In a large heavy-based saucepan over medium heat, warm the oil. Add the vegetables, garlic, chilli, and coriander. Cook until soft, about 5 minutes. Stir in the cumin, paprika, and cayenne, cooking until aromatic, around 2 minutes. Add the tomato, beans, and water. Season, then reduce heat and simmer on low for 25 minutes until vegetables are tender.
  • Garnish with fresh coriander leaves and a dollop of sour cream or yogurt, and serve alongside rice and tortillas.

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