Vegetarian Chilli

A delicious deviation from the norm! With gluten-free and vegan options.

1½ tablespoons olive oil, divided
2 medium courgettes diced
2 medium onions, chopped
2 large red bell peppers, diced
4 medium garlic cloves, finely chopped
900g Italian plum tomatoes, with juice
2 medium vine-ripened tomatoes, chopped
1/2 cup chopped fresh Italian parsley
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon fennel seeds
2 teaspoons freshly ground black pepper
1 teaspoon salt
900g kidney beans, rinsed and drained
900g can chickpeas, rinsed and drained
60g cup chopped fresh dill
2 tablespoons freshly squeezed lemon juice
sour cream, shredded Gouda cheese and chopped green onions, for serving (as desired)

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the zucchini and sauté until just tender, 5 to 7 minutes. Transfer the zucchini to a large pot.
‍
Heat an additional tablespoon of oil in the skillet over low heat. Add the onions, bell peppers and garlic. Sauté just until wilted (about 10 minutes). Transfer the mixture to the large pot.
‍
Place a large pot over low heat. Add the tomatoes, parsley, chili powder, cumin, basil, oregano, fennel seed, pepper and salt. Cook, uncovered, stirring often, for 30 minutes. Stir in the beans, dill and lemon juice, and cook for another 15 minutes. Stir well and add additional seasoning as needed, to taste.
‍
Serve in mugs or bowls, and garnish with sour cream, cheese and green onions (as desired).

Ingredients

Method

Recipe

If you are preparing this recipe as GLUTEN-FREE, just be sure that the brand of beans you're using is known to be GF.

If preparing this recipe as DAIRY-FREE or VEGAN, leave off the sour cream and cheese.

1½ tablespoons olive oil, divided
2 medium courgettes diced
2 medium onions, chopped
2 large red bell peppers, diced
4 medium garlic cloves, finely chopped
900g Italian plum tomatoes, with juice
2 medium vine-ripened tomatoes, chopped
1/2 cup chopped fresh Italian parsley
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon fennel seeds
2 teaspoons freshly ground black pepper
1 teaspoon salt
900g kidney beans, rinsed and drained
900g can chickpeas, rinsed and drained
60g cup chopped fresh dill
2 tablespoons freshly squeezed lemon juice
sour cream, shredded Gouda cheese and chopped green onions, for serving (as desired)

Ingredients

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the zucchini and sauté until just tender, 5 to 7 minutes. Transfer the zucchini to a large pot.
‍
Heat an additional tablespoon of oil in the skillet over low heat. Add the onions, bell peppers and garlic. Sauté just until wilted (about 10 minutes). Transfer the mixture to the large pot.
‍
Place a large pot over low heat. Add the tomatoes, parsley, chili powder, cumin, basil, oregano, fennel seed, pepper and salt. Cook, uncovered, stirring often, for 30 minutes. Stir in the beans, dill and lemon juice, and cook for another 15 minutes. Stir well and add additional seasoning as needed, to taste.
‍
Serve in mugs or bowls, and garnish with sour cream, cheese and green onions (as desired).



