Vegetarian Chilli

Name: Vegetarian Chilli
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 6 portions
Ingredients: ½ cinnamon stick; ½ tsp black peppercorns; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 carrot; 1 red pepper; 5 sprigs fresh coriander; 1 onion; 30 g olive oil; 2 garlic cloves; 2 - 4 fresh bird's eye chillies; 400 g tinned chopped tomatoes; 240 g tinned chickpeas; 240 g tinned cannellini beans; 240 g tinned kidney beans; 1 Tbsp tomato purée; 2 Tbsp vegetable stock paste, homemade; ½ tsp dried chilli flakes

4.8 619 évaluations

Prép. 10min

Total 35min

6 portions

Ingrédients

cinnamon stick
½
black peppercorns
½ tsp
coriander seeds
1 tsp
cumin seeds
1 tsp
carrot (approx. 100 g), cut in pieces
1
red pepper (approx. 150 g), cut in pieces
1
fresh coriander leaves only
5 sprigs
onion (approx. 150 g), quartered
1
olive oil
30 g
garlic cloves
2
fresh bird's eye chillies deseeded if desired, to taste
2 - 4
tinned chopped tomatoes
400 g
tinned chickpeas rinsed, drained (1 x 400 g tin)
240 g
tinned cannellini beans rinsed, drained (1 x 400 g tin)
240 g
tinned kidney beans rinsed, drained (1 x 400 g tin)
240 g
tomato purée
1 Tbsp
vegetable stock paste, homemade (see tip)
2 Tbsp
2 vegetable stock cubes (for 0.5 l each), crumbled
dried chilli flakes
½ tsp