VEGETABLES: This vegetarian chilli recipe has been a family favourite for a long time. Hope you like it too.

VEGETARIAN CHILI WITH OPTIONAL HOT ITALIAN SAUSAGE:

 

 

 

veggie mix:

    3 medium carrots, cut into large dice                                  

    4 large zucchini, cut in large dice

    3 cloves garlic, crushed                                          

    3-4 jalapeno peppers, sliced thick

    1 ½ cups cooked yam, cut into large dice               

    1 x 28-oz canned chopped tomatoes     

    1 each large onion and red bell pepper, diced

    1 cup button mushrooms, halved or quartered   

2 x 19-oz. canned red kidney beans   

5 hot Italian sausages, optional

seasoning:                   

    2 tsp. tomato paste                                                  

    1 -1 ½ tsp chilli pepper powder                              

    1 tsp. coriander

    1 tsp. salt and fresh ground pepper to taste

2 tbsp. cooking oil                                                      

1 tbsp. cornstarch mixed with 3 tbsp. water    

 

 

 

In a large heavy saucepan, heat oil over medium-high heat until hot. Cook onion for 2-3 minutes. If using sausages, remove casing and break sausages up into large chunks and add into pan together with garlic. Cook until sausage is no longer pink.

 

Add carrots and zucchini. Cook for 5 minutes; then add in rest of vegetables, except yam, and cook together for 2 to 3 minutes. Add in seasoning ingredients and bring mixture to a gentle simmer. Drain kidney beans, reserving the liquid from 1 can, and add into veggie mixture together with yam, sausage meat if using, and the reserved liquid. Bring to the boil again, reduce heat and simmer 10 minutes more. Adjust seasoning. Thicken sauce with cornstarch solution if necessary.