All-in vegetarian chilli

All-in vegetarian chilli

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sure out the fridge and pantry once this fun Mexican dinner idea.

The ingredient of All-in vegetarian chilli

  1. 1 cup pumpkin, peeled and chopped
  2. 1 corn cob, kernels removed
  3. 1 red capsicum, finely chopped
  4. 2 carrots, chopped
  5. 1 cup celery, finely chopped
  6. 2 garlic cloves, crushed
  7. 1 long spacious green chilli, deseeded, chopped
  8. 1 tbsp chopped coriander root and stem, gain leaves, to utility
  9. 2 tbsp olive oil
  10. 1 1/2 tsp cumin seeds
  11. 1 tsp smoked paprika
  12. 1/2 tsp cayenne pepper
  13. 400g can chopped tomato
  14. 400g can kidney beans, rinsed, drained
  15. 125ml (1/2 cup) water
  16. Cooked brown rice or white rice, to further
  17. Tortillas, to foster
  18. 235g (1 cup) prickly cream or natural yoghurt, to encourage

The instruction how to make All-in vegetarian chilli

  1. Heat oil in a large heavy-based saucepan over medium heat. amass the vegetables, garlic, chilli and coriander. Cook, stirring occasionally, for 5 minutes or until soft. amass the cumin, paprika and cayenne. Cook, stirring, for 2 minutes or until aromatic. go to the tomato, beans and water. Season. condense abbreviate heat to low. Simmer for 25 minutes or until vegetables are tender.
  2. facilitate as soon as rice and tortillas. culmination afterward coriander leaves and sharp cream or yoghurt.

Nutritions of All-in vegetarian chilli

calories: 365.909 calories
fatContent: 20.5 grams fat
saturatedFatContent: 8.9 grams saturated fat
carbohydrateContent: 38.1 grams carbohydrates
sugarContent: 8.5 grams sugar
fibreContent:
proteinContent: 10.8 grams protein
cholesterolContent: 26 milligrams cholesterol
sodiumContent: 339 milligrams sodium

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