Vegetarian Chilli

4.7 13 ratings

Prep. 10min

Total 35min

4 portions

Ingredients

cinnamon stick
⅓
black peppercorns
¼ tsp
coriander seeds
¾ tsp
cumin seeds
¾ tsp
carrot (approx. 70 g), cut in pieces
⅔
red pepper (approx. 100 g), cut in pieces
⅔
fresh coriander leaves only
3 sprigs
onion (approx. 100 g), quartered
⅔
olive oil
20 g
garlic clove
1
fresh bird's eye chillies deseeded if desired, to taste
1 - 2
tinned chopped tomatoes
270 g
tinned chickpeas rinsed, drained
160 g
tinned cannellini beans rinsed, drained
160 g
tinned kidney beans rinsed, drained
160 g
tomato purée
2 tsp
vegetable stock paste, homemade (see tip)
1 ½ Tbsp
dried chilli flakes
¼ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 228.9 mg

Protein 10.1 g

Calories 1001.3 kJ / 239.3 kcal

Fat 7.1 g

Fibre 10 g

Saturated Fat 0.9 g

Carbohydrates 36.5 g

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