Ultimate vegetarian chilli
We have tested about a dozen vegetarian chilli recipes in our quest for the ultimate and, friends, we think we've finally nailed it! We start this dish by soaking the beans and prepping the herbs and veg, cutting, chopping and slicing mushrooms, capsicum, celery and carrots. We cook onions and garlic with the veg before adding the spices until aromatic and fragrant. We add beer and tomatoes and continue to cook until the sauce is thick and rich and then balance the flavours with balsamic vinegar, dark chocolate, chilli and lime juice.
It comes with a jalapeno crema on the side!
Serve with soft or hard tacos, guacamole, fresh tomato, shredded lettuce, lime wedges, coriander leaves and sour cream or dish up on its own with a baked potato and shredded cheese or salad.
Thinner Dinner: Scoop into baby cos lettuce leaves instead of tacos.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Remove the plastic film and sachet of jalapeno crema.
STOVETOP: defrost fully, and empty into a saucepan. Reheat until piping hot.
Microwave: microwave till piping hot. Serve in tacos or on steamed rice with jalapeno crema and add guacamole, fresh coriander and a squeeze of lime if you like.
This dish comes in a microwave-safe container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.