Ingredients
| 2 tbsp. | olive oil | | 1 | onion, chopped | | 2 cloves | garlic, finely chopped | | 1 | red capsicum, cut into sm. squares | | 1 | zucchini, cut into cubes | | 1 tbsp. | chili powder | | 1 tbsp. | ground cumin | | 15 oz. | canned tomatoes, peeled and chopped | | 15-1/2 oz. | canned red kidney beans, drained | | 15-1/2 oz. | chickpeas or | | garbanzo beans, drained | | 1/2 cup | coriander sprigs | | Salt | | Freshly ground pepper |
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Instructions
Heat the oil in a deep flameproof casserole over moderate heat and add the onion, garlic and capsicum. Sauté for approximately 3 minutes. Add the zucchini and continue to sauté for approximately 7 minutes. Stir in the spices and stir-fry for a minute. Add the tomatoes with their juice, kidney beans and chickpeas. Season with salt and pepper. Cover and simmer for 15 minutes, until all the vegetables are tender. Lastly, fold in the coriander.
Author's Comments
Serve the vegetable chili with bowls of corn chips, grated cheese, green shallots and sour cream alongside for everyone to help themselves.
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