Summary: I know it’s almost summer here in Australia and you might be thinking it’s a bit warm for such a heavy dish but this is different! Plus somehow in the hot weather I always crave some spice! I wanted a slightly lighter and brighter version of a traditional chilli, something vibrant. And since cherry tomatoes are everywhere, I thought they would be a perfect way to add that spark. I am not a hard core meal prepper but I made this on Sunday to have through the week. It’s pretty versatile too, you could put it on brown rice, quinoa, roast sweet potatoes, polenta, as a filling for tacos or just on it’s own with some guac and a salad. We went with polenta this time but I have tacos planned later in the week. It freezes well too, so if you like lots of variety in your meals, you can save some for later. There’s 4-6 servings in a batch, depending on what you have it with and it’s no trouble at all to make. It’s a nice basic recipe, so you can personalise it to suit.
Ingredients
- 1 tblsp garlic oil
- 2 red onions, chopped
- 2 1/2 tsp ground cumin
- 2 tsp smoked paprika
- 1 1/2 cups veggie stock
- 3 tblsp tomato paste
- 2 capsicums, chopped
- 1 (200g) punned cherry tomatoes, halved
- 2 (400g) can black beans, drained & rinsed
- 1 cup corn kernels, fresh or frozen
- As much fresh, dried, powdered or flaked chilli as you you like!
Instructions
- Add the oil and onions to a pot and cook over medium heat until just translucent. Add the cumin and paprika (and extra garlic if you like) and cook for 1 min until fragrant. Pour in the stock to avoid burning the spices.
- Add the tomato paste and stir until well combined. Add the remaining ingredients and stir well.
- Simmer for 20-30 mins, stirring occasionally. If you feel the mix is too dry, you can add a little extra stock. Taste and season as needed.
Main Meals
/
Recipes
/
Uncategorized
/
Vegan
/
Vegetarian
You might also like
Recipe: Special Occasion Stuffing Muffins {Vegan & High Protein}
December 2, 2019
Recipe: Caramelised Onion, Freekah and Lentil Soup
September 8, 2019
Recipe: White Bean & Kale Soup {Vegan & GF}
June 14, 2019
Leave A Reply