Super Simple Vegetarian Chilli
Course
Main Dish
Servings
4
serves
Servings
4
serves
Ingredients
2
large red onions
peeled and finely diced
1
tbsp
olive oil
2
tsp
garlic
minced
1
tsp
red chilli
finely chopped, optional
1
red capsicum
de-seeded and cut into 2cm cubes
400
g
tinned kidney beans
drained and rinsed
800
g
tinned diced tomatoes
1/2
cup
tinned corn
drained
1/2
cup
hot water
Salt and pepper
Instructions
Heat a frying pan over med/high heat.
Add the oil to the pan and heat through.
Add the garlic and chilli and stir quickly before adding the onions.
Fry the onions for around 6 minutes.
Add the capsicum and cook for a further 5 minutes.
Pour in the kidney beans and stir well, ensuring they get coated in the onion mixture. Cook for 5 minutes.
Add the corn and tomatoes and bring to the boil, while stirring.
Season to taste, and then add the hot water to loosen the mixture. Bring to the boil again.
Reduce heat to low and allow to simmer uncovered for 45 – 60 minutes.
Serve with your choice of sides and toppings.
Recipe Notes
Recipe serves 4 at 160 calories per serve
Print Recipe
Super Simple Vegetarian Chilli
Votes:
0
Rating:
0
You:
Rate this recipe!
Course
Main Dish
Servings
serves
Ingredients
2
large red onions
peeled and finely diced
1
tbsp
olive oil
2
tsp
garlic
minced
1
tsp
red chilli
finely chopped, optional
1
red capsicum
de-seeded and cut into 2cm cubes
400
g
tinned kidney beans
drained and rinsed
800
g
tinned diced tomatoes
1/2
cup
tinned corn
drained
1/2
cup
hot water
Salt and pepper
Course
Main Dish
Servings
serves
Ingredients
2
large red onions
peeled and finely diced
1
tbsp
olive oil
2
tsp
garlic
minced
1
tsp
red chilli
finely chopped, optional
1
red capsicum
de-seeded and cut into 2cm cubes
400
g
tinned kidney beans
drained and rinsed
800
g
tinned diced tomatoes
1/2
cup
tinned corn
drained
1/2
cup
hot water
Salt and pepper
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Heat a frying pan over med/high heat.
Add the oil to the pan and heat through.
Add the garlic and chilli and stir quickly before adding the onions.
Fry the onions for around 6 minutes.
Add the capsicum and cook for a further 5 minutes.
Pour in the kidney beans and stir well, ensuring they get coated in the onion mixture. Cook for 5 minutes.
Add the corn and tomatoes and bring to the boil, while stirring.
Season to taste, and then add the hot water to loosen the mixture. Bring to the boil again.
Reduce heat to low and allow to simmer uncovered for 45 – 60 minutes.
Serve with your choice of sides and toppings.
Recipe Notes
Recipe serves 4 at 160 calories per serve