Veggie Chili

This meal is a firm family favourite! We eat it at least once a week, in all seasons and always with heaps of salad.

  • 500gm of a combination of your favourite beans: adzuki, borlotti, cannellini etc cooked until soft and tender.
  • 2 large brown onions
  • 2 large capsicums ideally of different colours, ie: 1 red, 1 green or yellow
  • 4 large cloves of garlic
  • 2 heaped Tbsp coconut oil
  • 1 Tbsp sweet paprika
  • 3 tsp ground cummin
  • 2 tsp oregano
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/4 tsp chili powder (or to taste)
  • 2 tsp Himalayan salt
  • 1 fresh cob of organic corn
  • 4-6 large tomatoes or 1 400gm tin of organic diced tomatoes
  • water as needed
  1. Dice onions, capsicum and finally dice the garlic.
  2. Into a large, heavy based saucepan, add coconut oil and all the herbs/spices and heat gently until they become aromatic. About 1 minute.
  3. Add diced onions, capsicum and crushed garlic. Cook on a medium heat until tender. Add water as needed to aid in the cooking process (do not make soup!)
  4. Peel corn and remove kernels from the cob. Stir the fresh kernels into the cooked veggies and spices.
  5. Add a little more water if needed simmer for roughly 5 minutes
  6. If using fresh tomatoes, dice and add them at the same time as the corn and cook until tender.
  7. Otherwise add the tinned tomatoes and pre-cooked beans together.
  8. Allow to simmer for roughly 10 minutes, stirring regularly.

Serve with steamed brown rice, in wraps, on baked potatoes or with organic corn chips, but always with loads of salad and guacamole!





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