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Spanish Vegetarian Chili

  • Course: Main Course
  • Skill Level: Moderate
Spanish Vegetarian Chili
    Al Wadi Al Akhdar red kidney beans with vegetables and chili powder.


    • 1 Tbsp vegetable oil
    • 1 Onion, finely chopped
    • 4 Cloves garlic, minced
    • 1 Carrot, diced
    • 1 Capsicum (green or red), chopped
    • 1 Zucchini, diced
    • 1 Tsp cumin powder
    • 1 Tsp chili powder
    • Coarse salt, to taste
    • Freshly ground black pepper
    • 1 x 400g Tin Al Wadi Al Akhdar chopped tomatoes
    • 2 cups water
    • 1 x 400g Tin Al Wadi Al Akhdar red kidney beans, drained and rinsed
    • 1 x 200g Tin Al Wadi Al Akhdar corn, drained and rinsed
    • 3 Tbsp parsley, chopped
    • 1 Tsp chili power
    • 1 1/2 Cups water
    • Chopped cilantro, for garnish (optional)
    • Quartered lime pieces, for garnish (optional)

    Step 1

    In a large pan, heat oil and sauté onions and garlic until soft.

    Step 2

    Add carrots, capsicum and zucchini, season with cumin, chili powder, salt and pepper and stir.

    Step 3

    Add chopped tomatoes tin with the juice. Combine well.

    Step 4

    Add water, corn and beans and cook stirring occasionally, until vegetables are tender.

    Step 5

    Garnish with parsley and serve.

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