Vegetarian Chili

Vegetarian Chili

A great vegetarian adaptation of a family favorite. Serve with rice, jacket potatoes or crusty bread. Adapted from a recipe from Nestlé USA.

Preparation time

10 minutes

Cooking time

1 hour

Serving number 3

Ingredients

1 tbsp Vegetable oil
1 Onion (peeled and chopped)
1 Red bell pepper (deseeded and chopped)
3 stick Celery (Trimmed and thinly sliced)
2 Carrots (peeled and finely chopped)
2 cloves Garlic (peeled and finely chopped)
1 can (400g) Diced tomatoes, canned
2 tbsps Tomato paste
2 cubes MAGGI Vegetable bouillon (broth/stock) ((or one 10g tablet))
125 ml / 1/2 Cup Water
1 tbsp Chilli powder
1/4 tsp Cumin, ground
1 can (420g) / 1 can (15oz) Kidney beans, canned (rinsed and drained)
100 ml / 4 ozs Sour cream ((optional))
Chopped Cilantro (Coriander leaf) to garnish

Preparation steps

Heat the oil in a medium saucepan. Add the chopped onion a cook over a medium to low heat for 2-3 minutes or until the onion is softened.

Add the chopped red pepper, celery, carrots and garlic and continue to fry over a medium heat for a further 4-5 minutes.

Add the chopped tomatoes with their juice, the tomato paste, MAGGI Vegetable bouillon cubes (or tablet), water, chilli powder and ground cumin. Stir well to mix.
Add the drained kidney beans. Bring to a boil. Reduce the heat to low and cover the pan. Cook for 45 minutes stirring from time to time.

Stir in the chopped cilantro (coriander leaf) and serve with sour cream.

Nutritional values per serving

Carbohydrate, total (g) 36.00
Energy (Kcal) 286.00
Protein (g) 9.50
Fats, total (g) 13.00
Energy (Kj) 1191.00