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Ms Cheeky's Aussie Veggie Chili




Source of Recipe


Half Mind


List of Ingredients




1 large onion
1 red capsicum
1/4 teaspoon ground cumin
1/2 teaspoon hot paprika
1 teaspoon ground coriander
2 large cloves garlic chopped
a couple of chillies (to taste)
1 raw corn cob
1 400g tin chickpeas
1 800g tin kidney beans
1 400g tin chopped tomatoes
juice of a lime
few pinches of sugar
1 bunch of fresh coriander
salt and pepper to season


Recipe



Cut all the corn off the cob. Chop the onion and capsicum and garlic. Drain and rinse the kidney beans. Using your heaviest based pot, fry the onion and capsicum in some olive oil for a few minutes. Add the chopped garlic, and the cumin and coriander powder and paprika and cook for about a minute, stirring a lot so the garlic doesn't burn. Add the chilli and cook for about one more minute. Add the corn, beans and chickpeas to the pot and stir a bit. Add the tomatoes, about half a cup of water, the lime juice and the sugar.

Simmer for about one to one and a half hours, on a VERY low heat with frequent stirring because it's likely to burn on the bottom if you're not careful. The corn should still have some crunch when it's ready. Season, and chop the fresh coriander and sprinkle it over just before you serve.

Traditionally served with rice, but it went pretty well with corn chips. Sour cream, cheese and salsa are all optional extras too. Serves four for dinner or a small pack of hashers for nibblies.