Spicy Vegetarian Chilli – serves 6

30 ml olive oil                                          
1 large onion, chopped
2 large carrots, sliced into thin coins                       
1 green pepper, coarsely chopped
2 zucchini, cut into cubes                        
2 small yellow squashes, cut into cubes
1 kg crushed canned tomatoes                    
1 kg canned dark red kidney                    
500 g frozen corn
   beans, drained & rinsed                        
200 g tomato paste
4-5 green chillies, chopped                      
15 ml chilli powder
15 ml ground cumin                                  
30 ml sugar
7 ml salt                                                  
3 ml pepper
Grated cheddar cheese,                          
250 g dried Soya mince
   for garnish                                           
sour cream, for garnish
1.        Prepare the Soya mince as directed on packet.
2.       In a heavy pot over medium heat, heat oil.
3.       Add the carrots, onions & bell peppers and stir-fry for 8 minutes.
4.       Add the cubed zucchini & yellow squashes, stir-fry for 8 minutes.
5.       Vegetables must be tender.
6.       Add the remaining ingredients, except garnish, combine well.
7.       Bring to the boil & allow to simmer gently for 1 hour, stirring occasionally.
Serve in bowls with a dollop of sour cream & grated cheddar cheese
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