A delicious vegetarian chilli made with freshly diced onion, carrots, capsicums, mushrooms, sweetcorn and kidney beans. Ready in under an hour.
Altered ingredient amounts. Great recipe--My husband, a total meat and bread type, is soooo surprised with this dish! Served to kids with rice and cheese and sour cream. I did add more chilli powder and less cumin. I also left out the red capsicum (didn't want it too sweet) and celery (didn't have). TIP--those who found it too soupy can add in several scoops of spicy refried beans (vegetarian) to help thicken it up--heat it for about 5 minutes after you add it and just before serving it to gauge how much you want. Also, you can deglaze the pan with a few ounces of beer, wine, veg. or chicken stock before adding the tomatoes, etc. Great and flexible recipe--even for the cooking impaired. Thanks! - 29 Sep 2008
Altered ingredient amounts. I still prefer chilli with meat but this was a nice change of pace. I took previous reviewers' suggestions and only put 1 tsp. of cumin, but doubled the amount of chilli powder and it tasted perfect. I sauted the onions, carrots and garlic first, then transfered everything to a slow cooker and cooked for about 7 hrs. I used "baby" portabello mushrooms and lessened the amount of corn. Use low-salt or no-salt ingredients where you can. Thanks Tianne! - 29 Sep 2008
Used different ingredients. I love this chilli and make it all fall/winter. I usually up the garlic to 5 or 6 cloves, leave out the celery and mushrooms, and throw a can of chickpeas and black beans in there as well. Delicious! - 29 Sep 2008