• 8servings
  • 75minutes
  • 485calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/2 medium onion, chopped

  3. 2 bay leaves

  4. 1 teaspoon ground cumin

  5. 2 tablespoons dried oregano

  6. 1 tablespoon salt

  7. 2 celery stalks, sliced

  8. 2 fresh green peppers, chopped

  9. 2 jalapeno chilli peppers, chopped

  10. 3 cloves garlic, chopped

  11. 225g chilli peppers in a jar, drained and sliced

  12. 650g vegetarian mince

  13. 5 (400g) tins chopped tomatoes

  14. 2 tablespoons chilli powder

  15. 1 tablespoon freshly ground black pepper

  16. 1 (400g) tin kidney beans, drained

  17. 1 (400g) tin chickpeas, drained

  18. 1 (400g) tin black beans, drained

  19. 1 (400g) tin sweetcorn, drained

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green peppers, jalapeno peppers, garlic and green chilli peppers. When vegetables are heated through, mix in the vegetarian mince or quorn. Reduce heat to low, cover pot, and simmer 5 minutes.

  2. Mix the tomatoes into the pot. Season chilli with chilli powder and pepper. Stir in the kidney beans, chickpeas and black beans. Bring to the boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.


Send feedback