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Vegetarian Mexican Chilli

Vegetarian Mexican Chilli

Published on August 20, 2020 | In | By
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People often exclaim over the fact that I am one of those non-vegetarians who loves to try vegetarian versions of popular meat dishes.

While talking to one of my cousins early this year,having converted to being full time vegetarian she talked about how much more flavour she was exposed to when eating food which is completely vegetarian. The meat people might STRONGLY disagree with me but I am inclined to agreeing with her opinion.

The flavours from plant based ingredients are so varied and for lack of a better word ‘sweeter’ ,(not in terms of sugary sweet) ,but more clean on the palate. I for one so enjoy cooking with as many different vegetables as I can get my hands on (locally grown of course).

Lately because of the delicious emmer wheat sour dough bread that we have been buying,one meal in a week comprises of a wholesome dish to go with that crusty bread. A mix of these kidney beans and vegetables with an array of spices and herbs makes this recipe so delicious.I honestly don’t miss the minced meat version at all. You can alter this recipe to use different kinds of vegetables (please no broccoli /cauliflower/cabbage). This chilli reheats beautifully and is great for leftovers.

We ate this for dinner with the rain for company.The evening was as warm and comforting as the colours of the dish.

 

In case you’re wondering,I ran out of cheese and added what we had just to one side because it was enough for one person.The rest of us like this dish even without the cheese. Thankfully it did end up looking quite pretty for a quick photo !

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Ingredients

  • Rajma (red kidney beans)-2 C soaked overnight in water and cooked until soft
  • Bell peppers (red ,yellow,green)-3 chopped fine
  • Tomatoes-4 chopped fine
  • Tomato puree-2 C
  • Onion-2 finely chopped
  • Green olives with pimentos-1/4 C -halved
  • Tobasco- a few drops
  • Oregano-1tsp
  • Coriander leaves and stems- chopped-2-3 Tbsp or more
  • Paprika/red chilli powder-to taste
  • Salt to taste
  • Garlic-3 finely chopped
  • Black pepper- 1 tsp (optional)
  • Boiled corn -1/2 C
  • Cheddar cheese-1/2 C grated
  • Red chilli flakes -1 tsp (optional)
  • Extra virgin olive oil-2 Tbsp
  • cumin powder-1 tsp
  • bay leaf-1
  • Water/vegetable stock-1 C

Instructions

  1. Take a large , deep pan and add the olive oil
  2. Set it on low heat
  3. Add the bay leaf, chopped onion and garlic and saute well
  4. Add the chopped bell peppers and saute until soft.
  5. Add the tomatoes and saute well. Add the oregano, paprika, cumin powder, tobasco,black pepper and salt and mix well.
  6. Add the cooked kidney beans and boiled corn and mix well.
  7. Add the tomato puree and 1/2 C water or stock and mix. Cover and let cook for a few minutes.
  8. Open the lid and check seasoning. Adjust as necessary.
  9. Let it cook uncovered until required consistency. Add the red chilli flaxes and mix. Mix in the olives.
  10. Take off fire. Add the chopped coriander and mix. Add the cheese. Drizzle over a tsp of extra virgin olive oil.
  11. Serve with crusty bread or tortilla chips or buttered rice.
  12. Other options for garnish are avocado , sour cream , green onions, jalapeno...use as you prefer. Vegetables also can include carrots, beans,celery .

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