Tex-Mex Baby Marrow Chilli
A vegetarian version of tex-mex chilli, serve on its own, over nachos or in tacos for a Mexican inspired meal.
- Difficulty: easy
- Prep Time : 0 mins |
- Cook Time : 0 mins
1 Tbsp (10 ml) extra virgin olive oil
4 cloves garlic, crushed
2 – 3 green chillies, sliced
1 ½ tsp (7.5 ml) ground cumin
1 ½ tsp (7.5 ml) paprika
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) cayenne pepper
2 ½ C baby marrows, chopped
2 tins (2 x 410 g) tomatoes
1 tin (400 g) red kidney beans
1 tin (400 g) pinto beans
1 tin (400 g) butter beans
1 ½ C (375 ml) corn, fresh or frozen
1 ½ C (375 ml) vegetable stock
salt and freshly ground black pepper
Optional – to serve
Fresh coriander, grated cheddar, sour cream, diced avocados, tortilla chips.
Heat olive oil in a large pot over a medium-high heat. Once oil is hot add onion and sauté until tender, about 4 minutes, adding in garlic during last 30 seconds of sautéing. Add in green chilli, cumin, paprika, ground coriander and cayenne pepper and fry.
Add baby marrow and fry until softened, about 8 minutes. Add in the tins of tomatoes, beans and corn and cook for another few minutes. Add the stock and season to taste with salt and pepper. Bring mixture just to a boil and then reduce heat. Simmer for 10 minutes.
Serve warm as a topping for nachos or tacos, or just on its own with optional toppings like coriander, grated cheddar cheese, sour cream, diced avocados or tortilla chips for a tex-mex feast.