Drover’s Vegetarian Chilli

When a drover’s on the move, they need something that is satisfying and easy to warm through at the end of a long day. Chilli fits the bill perfectly.

Drover’s Vegetarian Chilli, Outback, Australian, Recipe

When a drover’s on the move, they need something that is satisfying and easy to warm through at the end of a long day. Chilli fits the bill perfectly.

Ingredients
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green capsicums, chopped
2 jalapenos, chopped
3 cloves garlic, chopped
2 cans chopped green chilli peppers, drained
2 packets vegetarian burger crumbles
3 cans whole peeled tomatoes, crushed
3 tablespoons cup chilli powder
1 tablespoon ground black pepper
1 can kidney beans, drained
1 can garbanzo beans, drained
1 can black beans
1 can whole kernel corn

Method
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chili peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.

Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.





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