Chilli sin carne (veggie chilli con carne) Warm up with this delicious, hearty and nutritious chilli sin carne recipe. Packed with warming flavours and the goodness of 13 different herbs, spices and veggies, this recipe is a powerful take on the traditional chilli con carne recipe. Dinner Main Print this recipe Details Serves: 6Number of ingredients: 18To prep: 10 minutesTo cook: 25 minutes Nutrition per servingEnergy: 997kJProtein: 10.7gFat: 7.7gSaturated fat: 2.3gCarbohydrate: 27.4gFibre: 11.9gSodium: 362.68mg Ingredients 1 tablespoon extra-virgin olive oil 1 red onion, chopped 200g mushrooms, sliced 2 capsicums – any colours, chopped 3 garlic cloves, crushed 1 tablespoon smoked paprika 3 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon chilli powder (optional) 1 teaspoon dried oregano 810g can crushed tomatoes 300g sweet potato, peeled, chopped 2 zucchini, sliced 400g can kidney beans, drained, rinsed 1 sliced avocado, to serve 1 sliced red chilli, to serve Fresh coriander sprigs, to serve Lime quarters, to serve Method 1. Heat oil in a large saucepan over medium heat. Add onion, mushrooms and capsicums. Cook, stirring occasionally, for 5 minutes until onion starts to brown. Add garlic, smoked paprika, cumin, ground coriander and oregano. Cook, stirring, for 1 minute. 2. Add tomatoes and 1/2 cup water. Bring to a simmer. Add sweet potato, zucchini and beans. Cook, covered, over medium heat for 20 minutes or until all the vegetables are tender. Season with pepper. 3. Serve with avocado, chilli, coriander and lime quarters.
