Vegetable Chili Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 celery rib, chopped
2 tsp ground cumin
1/2 tsp chili powder
1 tbsp tomato paste
1 carrot, chopped into small dice
1 zucchini, chopped into small dice
1 small red capsicum , seeds removed, chopped
400 g chickpeas, rinsed, drained
400 g red kidney beans, rinsed, drained
400 g crushed tomatoes
coriander leaves, to garnish
brown rice, to serve
natural yoghurt or light sour cream, to serve

Directions:

Heat the oil in a large saucepan over medium heat. Cook the onion, garlic, carrot and celery, stirring, for 5-6 minutes until softened.
Add the spices and stir for 1-2 minutes until fragrant, then add the tomato paste and stir for 1 minute.
Add the zucchini, capsicum, chickpeas, kidney beans, tomatoes and 2/3 cup (165mL) water, then bring to the boil.
Reduce heat to low and simmer for 10-15 minutes or until thickened.
Season with sea salt and freshly ground black pepper, then scatter with coriander leaves (optional).
Serve with rice and yoghurt or sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	234.4 Kcal (981 kJ)
Calories from fat	40.76 Kcal
		% Daily Value*
Total Fat	4.53g	7%
Sodium	389.68mg	16%
Potassium	572.2mg	12%
Total Carbs	38.12g	13%
Sugars	4.39g	18%
Dietary Fiber	7.8g	31%
Protein	12.08g	24%
Vitamin C	9.7mg	16%
Vitamin A	0.1mg	3%
Iron	3.3mg	18%
Calcium	111.6mg	11%

Amount Per 100 g
Calories	95.25 Kcal (399 kJ)
Calories from fat	16.56 Kcal
		% Daily Value*
Total Fat	1.84g	7%
Sodium	158.35mg	16%
Potassium	232.52mg	12%
Total Carbs	15.49g	13%
Sugars	1.78g	18%
Dietary Fiber	3.17g	31%
Protein	4.91g	24%
Vitamin C	3.9mg	16%
Iron	1.3mg	18%
Calcium	45.4mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.