A super simple but very tasty vegetarian chilli. Packed with flavours and textures making it a lovely and comforting meal. Have it with some toasted quesadillas to take it to another level. Smoky, sweet and a tad spicy, just enough to bring some warmth to your day.
-1 medium carrot, diced
-½ Red Pepper, diced
-½ Yellow Pepper, diced
-½ White onion, chopped
-1 Tomato, diced
-1 cup yellow corn, drained
-2 Garlic cloves, finely chopped
-½ cup fresh coriander, roughly chopped
-½ cup chickpeas, rinsed and drained
-½ cup lentils, rinsed and drained
-3 Chipotles en Adobo La Costena, finely chopped
-1 tbsp smoked paprika
-1 tbsp ground cumin
-1 cup veggie stock
-1 cup crushed tomatoes sauce
-Salt & black pepper to taste
-1 tbsp olive oil
1 Add the olive oil to a large pan and bring up the heat to medium-high. Add the carrots and saute for 5 minutes. Once they start to soften add the onions and cook for 3 more minutes. Add the pepper mix and garlic and cook for further 5 minutes.
2 Add the smoked paprika, ground cumin and chipotles and mix very well.
3 Add the diced tomatoes, corn, chickpeas, lentils, crushed tomatoes sauce, veggie stock and bring to a boil. Let it cook for 5 minutes, uncovered. Add salt and black pepper to taste. Bring the heat to low, cover and cook for 20 minutes.
4 Add the roughly chopped cilantro and mix. Cook for another 10 minutes.
-Cheese for quesadillas. We used a gouda and mozzarella mix.
1 Add a light drizzle of vegetable oil to a cast-iron skillet and once hot, place one tortilla, layer it with cheese and cover with another tortilla. Let the bottom tortilla toast and turn once is nicely golden with a spatula. Toast the other tortilla and remove. Cut in quarters and serve.
-finely chopped red onions
-roughly chopped fresh cilantro
- We managed to find fresh corn so we roasted it before adding it to the chilli and sprinkled it to serve, however, normal, canned corn works perfectly fine.
- The toasted tortillas are such a lovely and tasty addition but regular corn tortilla chips are great too. The toasted quesadillas can be made in the skillet without oil or in the oven too!
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