This hearty vegetarian chilli is so tasty and comforting, perfect for a meat free Monday night meal. Using fresh stock is so important in this (and any) recipe and I always use BRITA filtered water to ensure I get the best taste.
Ingredients
- 1 tsp coconut oil
- 1 onion finely chopped
- 1 red pepper, chopped
- 1 chopped carrot
- 1 tsp chilli powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 2 garlic cloves
- 1 grated courgette
- 1 cup of chicken or veggie stock
- 1 can of tomatoes
- 1 can of black beans (washed and drained)
- 2 tbsp tomato puree
- 1 tsp raw cacao powder
- 1 large avocado
- 1 tsp cold press olive oil
- 1 lime
- fresh coriander
- salt and pepper
Method
Place the coconut oil in a large pot on a medium heat, throw in the onion and fry for 5 minutes. Add in the chopped pepper, carrot and garlic and stir for a minute, then throw in the dry spices (chilli, cumin, smoked paprika and oregano). Pour in the fresh stock, grated courgette, tomatoes, tomato puree, a pinch of salt, ground pepper and beans. Cook with the lid on for 30- 40 minutes stirring every 5-10 minutes. Take it off the heat and pop in the cacao, stir well and let it sit to the side with the lid on.
Make the guacamole by mashing the avocado flesh with the lime, a pinch of salt and some olive oil.
Serve with fresh coriander
Top tip for making Vegetarian chilli con vegetables
This recipe is perfect for leaving large numbers of diners satisfied - just double or triple-up on ingredients to fill up the whole family!
