Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

VEGETARIAN CHILI

1 tbsp. olive oil
1 onion, peeled and chopped
1 red pepper, deseeded and chopped
1-2 garlic cloves, crushed
14 oz. can tomatoes
1 c. dried red kidney beans, soaked, cooked and drained or 2 (15 oz.) cans red kidney beans
1/2 c. dried whole green lentils, simmered in plenty of water for 40-45 minutes until tender
1 tsp. mild paprika
1-2 tbsp. chili powder
Salt and freshly green pepper
A little salt

Heat oil in large saucepan and saute the onion and pepper for 10 minutes. Add the garlic and cook for 1-2 minutes, then add tomatoes. Drain the beans and lentils, reserving liquid. Add broth to the tomato mixture, along with the paprika and chili powder. Simmer for 15 minutes, adding the bean water for consistency. Season, add sugar, garnish and serve.
Serves 4.

eXTReMe Tracker