Vegetarian Chilli Sin Carne

    Vegetarian Chilli Sin Carne

    24saves
    1hour


    489 people made this

    A delicious vegetarian chilli made with freshly diced onion, carrots, capsicums, mushrooms, sweetcorn and kidney beans. Ready in under an hour.

    Ingredients
    Serves: 8 

    • 1 tablespoon vegetable oil
    • 1 onion, diced
    • 2 to 3 carrots, peeled and diced
    • 3 cloves garlic, crushed
    • 1 green capsicum, diced
    • 1 red capsicum, diced
    • 2 to 3 stalks celery, diced
    • 1 teaspoons chilli powder, or to taste
    • 100g mushrooms, diced
    • 2 (400g) tins peeled whole peeled tomatoes, diced
    • 1 (400g) tin kidney beans, undrained
    • 1 (400g) tin sweetcorn, undrained
    • 3 teaspoons ground cumin
    • 1 1/2 teaspoons dried oregano
    • 1 1/2 teaspoons dried basil

    Directions
    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Heat oil in a large saucepan over medium heat. Fry onions, carrots and garlic, stirring occasionally until tender. Stir in green capsicum, red capsicum, celery and chilli powder to taste. Cook until vegetables are tender, about 6 minutes.
    2. Stir in mushrooms and cook 4 minutes. Stir in tomatoes, kidney beans and sweetcorn. Season with cumin, oregano and basil. Bring to the boil then reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.

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    Reviews (5)

    by
    3

    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

    by
    0

    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

    by
    0

    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

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