

Homemade Vegan Chilli
An indulgent homemade chilli, packed with seasonal vegetables and a hint of zesty lime.
Ingredients
- 30ml extra virgin olive oil
- 2 medium red onion, chopped
- 1 large red capsicum, chopped
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 4 garlic cloves, finely chopped or minced
- 2 tsp chilli powder - or to taste
- 2 tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 tsp dried oregano
- 800g (2 tins) chopped tomatoes
- 400g tin of black beans, rinsed and drained
- 400g tin of pinto beans, rinsed and drained
- 500ml water
- 30g MAGGI® Vegetable booster
- 1 bay leaf
- 1–2 tsp lime juice, to taste
- 1 tbsp chopped coriander
GARNISHES:
Chopped fresh coriander, sliced avocado,
tortilla chips, vegan sour cream or vegan crème
fraiche and grated vegan cheddar cheese.
Method
- Heat the oil in a large heavy bottom pot.
- Sauté the onions and celery for 3 minutes, add the carrots and capsicum and sauté for another 8 minutes.
- Add the garlic, chilli powder, cumin, smoked paprika and oregano.
- Cook for approximately 2 minutes.
- Add the tinned tomatoes, tinned beans, bay leaf, water and MAGGI® Vegetable Booster.
- Gently simmer for 30 minutes stirring occasionally.
- Add the chopped coriander, stir to combine, and then mix in lime juice according to taste.
- Garnish individual portions and serve.
Chef's tip
- For a thicker consistency, remove 1 ½ cup of the chilli from the pot and place in a blender blend until smooth and then add it back into the pot.
- Serve over rice for a heartier meal
- For a non-vegan/vegetarian option, add shredded chicken