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Sweet and sour vegetarian chilli recipe

Sweet and sour vegetarian chilli recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals
  • Vegetarian chilli

This is a recipe for a rich meatless chilli with special ingredients: raisins, walnuts, beer and Cheddar cheese.

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IngredientsServes: 4

  • 2 tablespoons olive oil
  • 180g celery, minced
  • 1 to 2 red peppers, seeded and minced
  • 2 onions, minced
  • 3 garlic cloves, minced
  • 1.5L passata
  • 2 (410g) tins kidney beans
  • 100g raisins
  • 3 tablespoons red wine vinegar
  • 250ml beer
  • 150g walnuts
  • 125g grated Cheddar cheese
  • salt and pepper to taste
  • paprika powder to taste
  • dried oregano to taste
  • ground cumin to taste
  • chilli powder to taste
  • 1 (200g) tin sweetcorn (optional)

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. In a large saucepan heat oil and fry celery, red pepper and onion. Add garlic and cook until fragrant. Pour in passata and bring to the boil.
  2. Add the remaining ingredients and simmer for 15 to 20 minutes, stirring frequently to prevent it from sticking to the bottom of the pan. Add sweetcorn if desired.

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Sweet And Sour Vegetables Recipe

The Sweet and Sour Vegetable recipe is a very popular dish in the Indian Chinese Cuisine. And as a person who loves Indian Chinese, we make it often at home too. Delicious blend of spices is absolutely loved by all. Ketchup, chilli sauce, soy sauce, and more are put into this sweet and sour vegetables. Serve Sweet And Sour Vegetables Recipe along with Vegetarian Hakka Noodles (Chinese Chow mein Recipe) or Chilli Coriander Fried Rice Recipe for a Friday dinner.

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Get your caffeine fix in a totally new way with these sweet and decadent coffee desserts. Pour hot or cold coffee into large mug. Continue reading starbucks latte guide:

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Make enough sweet coffee to fill a pitcher by combining 4 parts espresso to 1 or more parts sweetened condensed milk (if too sweet, cut with whole milk). Coffee brewed slowly in cold water is less acidic than hot brewed. You can use this concentrate straight over ice or microwave half a mug coffee and then add a half cup of boiling water for quick hot coffee.

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  • 1tbsp vegetable oil
  • 1 onion, peeled and chopped
  • 200g butternut squash, peeled, deseeded and chopped
  • 300g Quorn mince
  • 2tsp mild chilli powder
  • 2 garlic cloves, crushed
  • ½ each green, red and yellow pepper, deseeded and chopped
  • 400ml vegetable stock
  • 400g can chopped tomatoes
  • 1tbsp malt vinegar
  • 1tsp sugar
  • 200g long-grain rice
  • 400g can cannellini beans, drained and rinsed

In a Dutch oven or soup pot, heat the olive oil over medium heat. Add the garlic and onions and sauté for 1 to 2 minutes.

Add the chopped sweet potatoes, sliced carrots, and chopped bell pepper (if using) to the pan and cook until the onions are soft, 5 to 6 minutes.

Reduce the heat to medium-low and add all of the remaining ingredients, stirring to combine well.

Allow the chili to simmer, partially covered and stirring occasionally over medium-low heat, for 20 to 25 minutes, until the flavors have mingled and the sweet potatoes, carrots, and bell peppers are soft.

Serve in a bowl with your favorite chili toppings and enjoy.

Tasty Chili Toppings

Consider a toppings bar for your black bean and sweet potato chili, including salsa, chopped cilantro, sliced green onions, diced avocado, and crushed gluten-free corn tortilla chips. Sour cream, shredded cheese, or vegan substitutes are also good offerings (check labels if gluten-free foods are desired).

How to Store

Store any leftovers in the refrigerator for two to four days and reheat in the microwave. You can also freeze individual portions for later meals. Allow the chili to cool, place it in individual freezer containers, label with the contents and date, and freeze. The chili will maintain its flavor for up to six months. You can defrost it in the refrigerator (6 hours or overnight) before reheating.

Using Dried Black Beans

This recipe uses canned black beans for convenience. You can start with dried black beans but you will need to soak and cook them before adding them to the recipe. Soak a little less than 2 cups for at least 3 hours (or overnight). You can add the soaked beans to the recipe and increase the cooking time to 2 1/2 to 3 hours. Alternatively, you can bring the beans to a boil and let them simmer for 2 hours before adding them to the recipe.

Sweet and Sour Eggplants Recipe

Eggplants – 1 large
Oil – to fry
Ginger – 1 tblspn finely chopped
Garlic – 1 tblspn finely chopped
Spring Onion White – 2 chopped finely
Red Bell Pepper – 1/2 sliced thinly
Spring Onion Greens a handful chopped finely
Sesame Seeds for garnishing

For Sauce:
Soy Sauce – 2 tsp
Chilli Sauce – 2 tblspn
Vinegar – 2 tsp
Chilli Powder – 1 tsp
Sugar – 1 tblspn
Salt to taste
Water – 1/4 cup
Cornflour / Cornstarch – 2 tsp

Slice eggplants into rounds and then slice them into strips. Heat oil in a pan, drop eggplant and fry till golden Remove them and set aside.

Now mix all the sauce ingredients and set aside.

Heat little oil in a pan, add in ginger, garlic, spring onion white and saute for a min.

Add in red pepper and saute well. Add in sauce and cook till it get thick and glossy.

Now add in eggplant and mix well. Cook them for few mins.

Now add spring onion green and mix well.

Spoon this into a bowl, top with sesame seeds and spring onion greens. Serve over rice.

Sweet and Sour Vegetable Stir-fry

A convenience recipe (and a bit of a cheat, we admit), this is perfect for busy evenings as you can have 90% of the ingredients ready and waiting in your cupboard.



  • Heat two tbsp of oil in a large frying pan or wok and stir fry the spring onions for two minutes. Add the peppers and stir-fry for a further three minutes.
  • Stir in the remaining vegetables and stir-fry for four minutes.
  • Add the sauce and heat gently until all the ingredients are heated through.
  • Serve immediately with noodles or rice.

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Vegetarian Chili

One-pot meals make life so much easier. Take this recipe for vegetarian chili. Whether you make a batch to eat throughout the week or to gobble up on game day, all you have to do is combine the ingredients and let it simmer. That leaves time for more important things, like catching up on Empire or adjusting your Fantasy Football lineup. (We're always looking out for you.)

2 tablespoons extra-virgin olive oil

1 large white onion, diced

2 large (or 4 small) poblano peppers, seeded and diced

1 large sweet potato, peeled and diced

1 tablespoon chile powder

1 teaspoon ground coriander

Salt and freshly ground black pepper

One 28-ounce can crushed tomatoes

One 15-ounce can chickpeas

One 15-ounce can black beans

2 cups frozen corn, thawed

1 avocado, diced, for garnish

3 tablespoons chopped fresh cilantro, for garnish

1. In a large pot, heat the olive oil over medium heat. Add the onion, poblano pepper and sweet potato, and sauté until the onion is translucent, 6 to 8 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.

2. Add the chile powder, cumin, coriander, cayenne, salt and pepper, and cook until fragrant, 1 to 2 minutes. Stir in the tomatoes and broth. Bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer until good flavor develops and the vegetables are very tender, 30 to 35 minutes.

3. Stir in the beans, chickpeas and corn, and simmer for 2 to 3 minutes.

4. To serve, ladle the soup into bowls. Garnish with a dollop of sour cream, 1 to 2 tablespoons avocado and 2 teaspoons cilantro. Leftover chili will keep in the refrigerator for up to a week.

  • For the Sauce:
  • 3 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1/8 to 1/4 teaspoon salt
  • 1/2 cup pineapple juice
  • 1 tablespoon cornstarch
  • For the Stir-Fry:
  • 2 1/4 cups frozen stir-fry vegetables
  • 1 tablespoon oil for stir-frying
  • 1/2 cup pineapple chunks

The Spruce / Eric Kleinberg

Mix together the sauce ingredients in a small bowl.

The Spruce / Eric Kleinberg

Heat the wok and add oil. When the oil is ready, add the frozen vegetables.


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