Wonderfully Delicious and Hearty Vegetarian Chili with Corn Chips
  • Prep time: 35
  • Calories: 470
This chili is a firm favourite in the You Plate It test kitchen! It’s easy to prepare, taking just over 30 minutes to get on the table, and the best part?! There’s only one pot to clean!! Don't forget to share the moment you plate it on Instagram using #youplateit
  • 1 Brown Onion
  • 1 Green Paprika
  • 2 Garlic Clove
  • 1 400 Gram Pack of Red Kidney Beans
  • 1 Tablespoons of Veg Chili Spice Mix
  • 1 400 Gram Pack of Diced Tomatoes
  • 60 Grams of Tasty Cheese (grated)
  • 125 Grams of Corn Chips (loose)
  • 1 30 Gram Pack of Concentrated Vegetable Stock
  • 1 Tablespoons of Tomato Paste
  • 1 Sweet Corn Cob

Prepare Ingredients:

Wash the fresh produce. Peel onion and small dice. Halve green paprika, discarding seeds, then cut into medium dice. Peel and mince garlic. Drain and rinse kidney beans. Remove and discard the husks and silks from the corn. Cut the corn kernels off the cob.

Sauté Vegetables:

Heat olive oil in a large pot over medium-high heat. When oil is shimmering, add onion, green paprika, garlic, and spice mix. Stir frequently. Cook until onion is soft and translucent, about 5-8 minutes. Add 1 tablespoon of water while cooking if drying out.

Start Chili:

Add concentrated vegetable stock, diced tomatoes, tomato paste, corn kernels, beans and ¼ cup water then stir well to combine.

Finish Chili:

Turn down heat to a simmer, until chili has thickened and flavours have melded, about 8-10 minutes or until desired consistency is reached.

You Plate It:

Divide chili evenly between bowls. Garnish with cheese and serve tortilla chips alongside. Enjoy!