![pinterest](https://pinterest.com/pin/create/button/?url=https://www.mccormick.com.au/recipes/chilli/vegetarian-chilli&media=https://d1e3z2jco40k3v.cloudfront.net/-/media/mccormick-australia/recipes/800-x-800/keens/keens-nov-17/veg_chilli_small.jpg?rev=735121d925cd46de91e87dfa0ac3cf14&vd=20200615T140908Z&hash=D6827FCEEF0EC3AE11ED3E30157EBA76&description="chilli with beans" rather than “chilli with meat” still delivers flavour and heat in abundance and as the International Chilli Society says, "Never has there been anything mild about chilli” "pinterest")
Vegetarian Chilli
6
peopleServes
15
minutesPreparation Time
1
hour Stove TopCooking Time
Ingredients
- 2 tbsp (40 mL) olive oil
- 2 onions, chopped
- 2 cloves garlic, finely chopped
- 2 tsp McCormick Chilli Ground
- 1 tbsp McCormick Cumin Seeds Ground
- 1 tbsp McCormick Coriander Seeds Ground
- 1 tbsp McCormick Paprika Smoked
- 1/2 tsp McCormick Cinnamon Ground
- 1 tbsp McCormick Oregano Leaves
- 1/2 cup (100 g) dried red lentils
- 1 x 400 g can of red kidney beans, rinsed and drained
- 1 x 400 g can of black beans, rinsed and drained
- 1 x 400 g can diced tomatoes
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- Cooked brown rice and quinoa combination
- 2 ½ cup (750 mL) vegetable stock
- To Serve Suggestions
- fresh coriander leaves
- lime wedges
- sour cream
- white corn chips
Directions
- Heat oil in a large heavy based pan over medium heat, add onion and garlic, cook for 5 minutes stirring occasionally or until softened. Add the spices and herbs and cook, stirring for 1 minute.
- Stir in the lentils, beans, tomatoes and stock and bring to the boil, reduce heat and simmer stirring often for 30 - 40 minutes or until mixture thickens, season with McCormick Sea Salt and Black Pepper to taste.
- Serve with rice or over a jacket potato with coriander leaves, lime wedges and sour cream to the side.
Recipe Tip
#MyMcCormickCreation
