Chilli Non-Carneby Jo Serves 4-5Chilli is such a versatile dish. You can serve it simply with rice or on a baked potato, or use it to make tacos or enchiladas. You can adjust the heat by adding less or more chilli flakes.
Spice Mix
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp fennel seeds (optional)
1 tsp chilli flakes
1 tsp black peppercorns
1 tsp paprika
1 tsp salt
1 large onion, chopped
2 garlic cloves, minced
1 medium carrot, diced
1 zucchini, diced
1 red capsicum, diced
1 green capsicum, diced
4 large field mushrooms, roughly chopped
1 can red kidney beans
1 can tomatoes
2 tbsp tomato paste
˝ ‘beef style’ stock cube
If you are using whole seeds then first grind all of the spices together in a pestle and mortar or spice grinder.
Fry the onion and garlic in a large saucepan until soft.
Add the carrot, zucchini, capsicum, mushrooms and continue frying until the vegetables start to soften.
Add the spice mixture and cook stirring for a further minute or two to allow spices to release their aroma.
Add the canned tomatoes, kidney beans, tomato paste and stock cube.
Continue cooking on a low heat (lightly simmering) for about 30 minutes. Taste and add further seasoning if required.
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