Chilli Con Carne is a much-loved dish in Australia, and we have found a vegetarian (well, it is actually vegan!) version. We made it last night and are so impressed that we had to share this recipe with you.
2 medium onions, finely chopped
2 garlic cloves, finely chopped
2 medium carrots, finely chopped
2 celery sticks, finely chopped
2 red capsicums, finely chopped
1 long red chilli, deseeded and finely chopped
2 tbsp good quality olive oil
1 heaped teaspoon of ground cumin
1 heaped teaspoon of ground cinnamon
1/2 teaspoon of sea salt
1/2 teaspoon of freshly ground black pepper
2 tablespoons of Sticky Balsamic Original
1 can 400g chickpeas
1 can 400g red kidney beans
2 cans 400g diced Italian tomatoes
1/2 cup vegetable stock
1 handful coriander, roughly chopped
In a large frying pan, heat the olive oil and add all of the chopped vegetables and saute gently for a few minutes.
Add spices, salt and pepper and cook until vegetables are softened (around 5 minutes).
Add tomatoes, kidney beans, chickpeas and cook for a couple more minutes.
Add stock and Sticky Balsamic Original. Bring to the boil and then simmer, stirring gently every now and then for at least 20 minutes (the longer it simmers, the better it will be).
Serve with rice, scatter some of the chopped coriander on top, and drizzle a little more Sticky Balsamic Original over the dish.