Vegetarian chilli: a meaty delight for herbivores
1/4 cup olive oil
1 brown onion, chopped
1 tsp cayenne powder
2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp smoked paprika
1 red capsicum & 1 yellow capsicum, chopped
4 garlic cloves, finely chopped
1 can black beans, drained
1 can red kidney beans
4 medium, ripe tomatoes, roughly chopped
3/4 cup of water
1 tsp sea salt
1/4 cup of chopped coriander (cilantro)
Grated MontereyJack cheese
2 green onions, sliced
1.Heat oil in heavy large pot over medium heat. Add onions and sauté until onions soften for about 5 minutes. Next, add cayenne, oregano, cumin and smoked paprika. Fry, stirring, for 2 minutes to release the aroma of the spices.
2.Add the garlic and capsicum and stir well. Fry, stirring occasionally for another 5 minutes or until capsicum starts to soften.
3.Add the chopped tomatoes, any juice and salt. Fry for 2 minutes.
4.Mix in beans and water. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Add coriander and stir well.
5.Ladle chili into bowls. Top with a tablespoon of sour cream, a handful of grated cheese and green onions.