Vegetarian chilli con carne

Recipe from: 11 May 2010

Ingredients 17
Servings 6
Time 20 mins

Ingredients

  • 4
    celery sticks, finely chopped
  • 4
    llarge carrots, peeled and finely chopped
  • 2
    large onions, finely chopped
  • 5
    cloves
    garlic, crushed
  • 500
    g
    courgettes, diced
  • 500
    g
    mushrooms, diced
  • 2
    tins, chopped tomatoes
  • 2
    tins, drained kidney beans
  • 1
    large chilli, finely chopped (remove the seeds if you don’t want it too hot)
  • 2
    tsp
    ground cumin
  • 1/2
    tsp
    ground cinnamon
  • 2
    tsp
    ground coriander
  • 1
    tsp
    paprika
  • pinch
    ground cloves
  • pinch
    ground nutmeg
  • 2
    tsp
    sugar
  • Salt & Black pepper to taste.
 

Method

20 mins
 
In a large pot, fry the onions, garlic, celery & carrots in some oil until softened and golden.

Add the Courgettes and mushrooms and allow to fry for another 5 minutes.

Add the Tomatoes, Beans and all the spices.

Add half a tin of water (I use the tomato/bean tin).

Allow to cook for 10 minutes until the vegetables are cooked and the sauce is thickened slightly.

Serve warm with guacamole, sour cream, cheese, warmed tortillas and tomato salsa. 

For more of Simply Delicious' recipes click here...
 

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