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Veg Chilli

Rebecca Weller - Vegan Sparkles
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Servings 3 -4

Ingredients
  

  • 1 tbsp Cumin seeds
  • 1 tbsp Olive Oil
  • 1 clove Garlic crushed
  • 1/2 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

Instructions
 

  • In a large pot over medium heat, toast cumin seeds until fragrant.
  • Add olive oil, onion, garlic and chilli pepper. Stir-fry until onion is translucent.
  • Add all remaining ingredients except kale. Cover, reduce heat, and allow to simmer for 25 minutes or so, or until potatoes are tender.
  • Remove from heat, stir through kale, sprinkle with coriander leaves, and serve with corn chips.