Nat's Vegetarian Chilli (V)

This veggie-packed chilli is brimming with vegetables and beans, making it an ideal choice for vegetarians and even picky meat-eaters. Infused with smoky notes and a hint of spice from chipotle and a medley of Mexican seasonings, it's incredibly adaptable. You can enjoy it on its own, serve it over rice, use it as a nacho topping, stuff burritos with it, top a baked potato, or load up your tacos. The possibilities are endless!

"I grew up eating vegetarian chilli on top of nachos, my Mum would make a big batch and it was always in the freezer for emergency meals! I've created my own vegetarian chilli that's a little bit more complex than hers (but I'll happily still eat her chilli any day!)."

Make with ❤️ by Nat

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Serves 1-2 (400g)

  Preparation, open pouch before reheating:

  Step 1 - Defrost in microwave or fridge overnight

  Step 2 - Microwave until hot (approx 3mins)

  🌶🌶 This is a spicy meal

  🥗 Best served with corn chips, guacamole & sour cream, in taco's or burritos, over a potato or any which way you like!

  Ingredients: Red kidney beans, black beans, borlotti beans, onions, garlic, carrots, capsicum, chipotle, paprika, oregano, cocoa powder, chilli powder, cumin, salt, onion powder, crushed tomatoes, corn, malt vinegar, vegetable stock.

• I am a versatile cook, I love experimenting with new flavours & I've had experience cooking a number of different cuisines from different countries & cultures. I've studied nutrition and sports related nutrition, I love cooking wholesome food but also love to indulge. My latest job for a top Australian food blogger involved recipe development and testing which has given me exposure to multiple styles and facets of cooking. I love cooking Asian food with bold flavours, but also home style family meals & classic favourites.

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