Vegetarian Chilli

P15 minutes C45 minutes S10

Ingredients:

  • 60ml olive oil
  • 300g onion, diced
  • 1kg chopped pumpkin
  • 300g roughly chopped carrot
  • 6 x 25g whole red chillies, stems discarded
  • 300g chopped red capsicum
  • 20g Riviana Minced Garlic
  • 6g (2 tsp) coriander seeds, toasted and coarsely ground
  • 6g (2 tsp) cumin seeds, toasted and coarsely ground
  • 2 g (2 tsp) dried oregano
  • 800g Riviana Crushed Tomato
  • 250g rinsed and drained Riviana Black Beans
  • 250g rinsed and drained Riviana Chickpeas
  • 200g rinsed and drained Riviana Lentils
  • 30g coriander, chopped including stalks, plus extra for serving
  • 250g rinsed and drained Riviana Corn Kernels
  • Riviana Long Grain Rice, for serving
  • Lime wedges, avocado, guacamole, yoghurt and tortillas, for serving

Method:

  1. Heat oil in a large saucepan. Add onion, pumpkin, carrot and chillies, season and sauté until onion has softened. Add capsicum, Riviana Minced Garlic, spices and oregano and cook stirring until spices are fragrant. Add the Riviana Crushed Tomato, Riviana Black Beans, Riviana Chickpeas, Riviana Lentils and coriander, stir to combine, cover and simmer for 45 minutes or until vegetables are cooked through and mixture thickened slightly. Stir through the Riviana Corn Kernels and season.

Serve with Riviana Long Grain Rice and accompaniments of choice.

Products used

Garlic Minced

Black Beans

Chickpeas

Lentils

Corn Kernels

White Long Grain Rice (25kg)

Italian Chunky Crushed Tomatoes

Tips and hints:Whole chillies give a mild heat to the dish. For a stronger chilli heat chop the chillies before cooking.