Quick Veggie Chili

Rachel Morrow RACHEL MORROW

A great alternative to the classic chili con carne! This version is packed with nourishing veggies, super quick to whip up mid-week in under 15 minutes and super tasty!

Serves 2 - Cooking Time: 15 minutes

Ingredients

  • ½ fresh chili, finely diced
  • 2 tsp extra virgin olive oil
  • 1 onion, finely diced
  • 1 tsp ground paprika
  • ½ tsp ground cumin
  • 1-2 cloves garlic, crushed
  • 1 red bell pepper (capsicum), diced
  • 1 x 400g tin of chickpeas, drained
  • 1 x 400g tin of tomatoes
  • 1 cup passata (we used an organic one free of additives)
  • handful of fresh cilantro
  • organic yogurt to serve (optional)
  • 1 cup cook quinoa

What to do

  1. In a frypan over medium heat, add a dash of olive oil and add diced onion, crushed garlic and diced chili. Gently fry for 1-2 minutes until fragrant and soft.
  2. Add in bell pepper and continue to saute for another 1-2 minutes before adding in all spices.
  3. Add in drained chickpeas, tinned tomatoes and passata. Stir well and simmer for 5 minutes.
  4. Serve with cooked quinoa or brown rice, topped with fresh cilantro and a dollop of yogurt.

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