Tex-Mex Baby Marrow Chilli
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Cuisine: Mexican
- Diet: Vegetarian
Description
A vegetarian version of Tex-Mex chilli, serve on its own, over nachos or in tacos for a Mexican-inspired meal.
Ingredients
1 Tbsp (10 ml) extra virgin olive oil
1 large onion, diced
4 cloves garlic, crushed
2–3 green chillies, sliced
1½ tsp (7.5 ml) ground cumin
1½ tsp (7.5 ml) paprika
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) cayenne pepper
2½ 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
1½ C (375 ml) vegetable stock
salt and freshly ground black pepper
To Serve (all optional)
Fresh coriander
Grated cheddar
Sour cream
Diced avocado
Tortilla chips
Instructions
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.
