Easy vegan chili

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins

Easy vegan chili that's also healthy and will feed 4-6 people for under 15€! A recipe created for the Food Revolution Ambassador July 2014 Monthly Challenge.

Yields 4-6

Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow or orange bell pepper, chopped
  • hot chill pepper (jalapeño, for example), to taste, minced
  • 1 large zucchini, chopped into rounds, then quartered into cubes
  • 1 eggplant, chopped into cubes approximately the same size as the zucchini
  • 6-8 tomatoes, chopped into cubes
  • 1 cup red kidney beans, rinsed and drained
  • 1 cup whole kernel corn, rinsed and drained
  • 1/2 cup fresh cilantro/ coriander, chopped

For garnish

  • 2 ripe avocados
  • 4-6 green onions, finely sliced
  • fresh cilantro, chopped
  • toasted pumpkin seeds

Directions

  1. Heat the olive oil in a large pan over medium-high heat.
  2. Add the onion and garlic and cook for a few minutes over medium heat until the onion is translucent.
  3. Add the cumin and coriander and stir to thoroughly coat the onions and garlic with the spice mixture.
  4. Add the peppers, zucchini and eggplant, stir well to combine, cover and simmer for 15-20 minutes, stirring occasionally.
  5. Add the tomatoes, kidney beans corn and cilantro/coriander stir well, then cover and cook for approximately 15 minutes.
  6. NB: the cook time will depend on how big you have chopped your vegetables - if they are larger cubes/ chunks, you will need to cook it longer (at a lower heat). I like my veggies a little on the al dente side, rather than mushy, so I tend to cook this less, especially if I am not eating it that day as when you re-heat it, the vegetables will cook more.
  7. Serve the chill in a bowl topped with cubes of avocado, the green onions, cilantro and toasted pumpkin seeds scattered over the top.
  8. For some extra crunch, serve with plain corn tortilla chips on the side.

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