Heat a dutch oven or deep pan over medium high heat and sauté the onions in a bit of olive oil.
Once the onions are translucent and just starting to brown add the garlic and chilli and let cook for 30 seconds, then add the carrots.
Next add the capsicum and cauliflower, cook until they start to soften slightly.
Add the cumin, turmeric, ground coriander seeds, tomatoes, passatta, beans, salt, pepper and 1 cup of water. Bring the chili to a boil and then reduce the heat and let cook for 45 mins to an hour.
To serve, ladle into bowls with rice and top with Greek yoghurt and coriander leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (536g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 36 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 3631.2mg||125 %|
|Potassium 1596.4mg||42 %|
|Total Carbohydrate 35g||10 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 24.8g|
|Protein 6.9g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 178
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