Vegetable Chili

Making Vegetable Chili

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1. Heat the oil in a large pot over medium heat. Cook the onion and peppers for 8 minutes. Add the garlic, chili powder, cumin and paprika and cook for 1 minute.

   Mark done Start 8 min timer

2. Add the tomatoes, purée, both beans, water and salt. Bring to a boil, then simmer uncovered for 30 minutes, stirring now and then.

   Mark done Start 30 min timer

3. Add the sweetcorn and cook for 10 minutes more.

   Mark done Start 10 min timer

4. Stir in the vinegar, taste for salt and serve.

   Mark done

Notes for Getting It Right

• Rinse the beans well to remove the tin liquid.
• Mash a few beans to thicken the chili naturally.
• The flavour deepens overnight, so make it a day ahead if you can.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Suggestions

• Rice
• Baked potatoes
• Grated cheddar
• Soured cream
• Cornbread

Leftovers and Storage

Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat until steaming throughout.

Vegetable Chili FAQ: Common Questions

Vegetable Chili Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.