It’s always handy to have a good vegetarian chilli recipe and this one is a winner, we have it with a dollop of sour cream and a little grated cheese with rice or I thicken the sauce and use it as an enchilada filling, yummy!
If you can’t find tinned cherry tomatoes then tinned chopped tomatoes work just the same and I buy big jars of fire roasted capsicums as I’m lazy, you could char the capsicums over the barbecue and peel them yourself if you are that way inclined!
A good splash of olive oil
1 large onion, finely diced
4 garlic clove, crushed
2 red chillis, deseeded and finely diced
1 tablespoon smoked paprika
4 Fire roasted capsicum, finely sliced
2 x 400g tin borlotti beans, drained and rinsed
1 x 425g tin black beans, drained and rinsed
1 x 400g red kidney beans, drained and rinsed
2 x 400g tin cherry tomatoes in tomato juice
500mls vegetable stock
2 tablespoons tomato paste
2 tablespoons maple syrup
salt and pepper
In a wide pan, heat the oil and cook the onion until soft.
Add the garlic and chilli and cook for one minute.
Stir in the remaining ingredients and bring up to a gentle simmer, uncovered, simmer for 45 minutes until thickened.