Vegetarian Chilli

You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place oil in a large pot and place over medium high heat. Add in garlic, onion, mushrooms, red capsicum, and sweet potato. Saute for 5-7 minutes, stirring frequently.

Step 2

Add in smoked paprika, cumin, oregano, cinnamon, chilli flakes, cocoa powder, salt, and pepper; stir for about 30 seconds.

Step 3

Add tinned tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Step 4

Meanwhile, cook the rice: rinse the rice grains under cold water and then add to a pan with double the quantity of water. Bring the water to a boil over a medium-high heat, then cover with pan lid and turn the heat to low. Leave to cook on low heat until the rice is tender and the water has been absorbed (about 20 minutes).

Step 5

Serve chilli over rice, and garnish with anything you'd like (e.g. avocado cubes, sour cream, cilantro leaves, lime wedge).

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