Chilli Vegetables with Beans, a mediterranean and middle east cuisine is a hearty vegetable stew with beans and spices. A light and perfectly spiced dish coated with tomatoes and onion based sauce is perfect at any time of the year. This recipe is high in fiber and protein. Chili Vegetables can be served with Pilaf, Couscous or even Pita Bread.
You can also watch our Video on making of this recipe
Yield: 4 servings
Prep time: 5 minutes
Total time: 20 minutes
Ingredients for Chilli Vegetables with Beans
½ cup onion cubed
½ cup carrot cubed
1 cup zucchini cubed
1 cup cauliflower florets separated
1/3 cup celery sliced
1/3 cup corn kernels boiled
½ cup kidney beans boiled (canned can be used)
½ cup onion cubed
1 teaspoon garlic chopped fine
3 tomatoes (blanched, peeled and cubed)
½ teaspoon chilli
½ teaspoon cayenne
1 teaspoon cumin powder
1/3 teaspoon dried thyme
Salt to taste
2 cups vegetable stock
2 bay leaves
Hot pepper sauce optional
2 tablespoon olive oil
Directions for Chilli Vegetables with Beans
- Heat the oil in a saucepan; add bay leaves, onion and garlic and sauté for 1 minute.
- Add the carrot, cauliflower and celery and cook for 3 to 4 minutes covered.
- Now add the corn, beans and stir to mix.
- Add the cumin, thyme, chilli and cayenne and mix well.
- Add in the tomatoes, zucchini and salt, Sauté for 1 minute.
- Stir in the vegetable broth, cover and cook till vegetables are cooked.
- Check the seasoning and add a dash of hot pepper sauce if desired.
- Serve hot with Pilaf or Pita Bread.
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