Easy vegetarian chilli
Prep:
5 mins
Cook:
25 mins
2 tbsp olive oil
1 small onion, diced
3 cloves of garlic, crushed
1 red pepper, diced
1 aubergine, diced
1 can of kidney beans
1 can of black beans
1 tin of tomatoes
½ tbsp chilli powder
½ tsp of cumin
½ tsp of cinnamon
Crumbled blue cheese (cheddar if you prefer)
Nachos
Sour cream or guacamole
Heat the oil in a saucepan over a medium heat.
Add in the garlic, along with the diced onion, red pepper and aubergine. Saute until onion softens.
Mix in the tin of tomatoes, add the spices and cook for 5mins. As the tomatoes soften, break them up with the wooden spoon to give the sauce a slightly smoother consistency.
Rinse the beans and add these to the pot. Simmer for about 20mins until the beans are cooked through.
Serve with over nachos with blue cheese crumbled on top and sour cream or guacamole on the side.
Serves
4
Preparation Time
5 minutes
Cooking Time
25 minutes
Main ingredients
Beans, Vegetables
Recipe Type
Dinner, Family Dinners, One Pot, Vegetarian
Cuisine
Mexican
Special Info
Gluten free, Egg free, Vegetarian, Pregnant Mums
Level of Difficulty
Moderately Easy
