Veg Chilli
From the kitchen of:
Serves: 3-4
  • 1 tbsp Cumin seeds
  • 1 tbsp Olive Oil
  • 1 clove Garlic, crushed
  • ½ Onion, chopped (brown or red are both good)
  • 2 tsp freshly chopped Red Chilli (or Jalapeno)
  • 1 tbsp Mexican Chilli Powder (or a blend of paprika, cayenne, oregano & pepper)
  • 1 Zucchini, chopped
  • 1 cup diced, peeled Sweet Potato
  • 1 small Capsicum/Bell Pepper, chopped
  • 1 cup Mushrooms, sliced
  • 2 x 400g/14oz cans chopped Tomatoes
  • 2 x 400g/14oz cans Kidney Beans (or Black Beans), drained and rinsed
  • 2 cups filtered Water
  • 1 cup washed, chopped Kale leaves
To serve
  • Fresh Coriander/Cilantro leaves
  • Organic, non-GMO Corn Chips
  1. In a large pot over medium heat, toast cumin seeds until fragrant.
  2. Add olive oil, onion, garlic and chilli pepper. Stir-fry until onion is translucent.
  3. Add all remaining ingredients except kale. Cover, reduce heat, and allow to simmer for 25 minutes or so, or until potatoes are tender.
  4. Remove from heat, stir through kale, sprinkle with coriander leaves, and serve with corn chips.
Recipe by Vegan Sparkles with Rebecca Weller at