Vegetarian Chilli with Brown Rice and Smoked Hickory Yoghurt
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 10, 2017.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 10, 2017.
Hickory yoghurt compliments this chilli perfectly.
Ingredients
Brown Rice
- 1 cup brown rice
- 1¼ cups water
Vegetarian Chilli
- 1 brown onion
- 1 clove garlic
- 1 capsicum
- 1 carrot
- 2 stalks celery
- 1 tablespoon chilli spice mix
- 1 can chopped tomatoes
- ½ cup vegetable stock
- 1 can mild chilli beans
- ½ teaspoon salt
Smoked Hickory Yoghurt
- 1-2 teaspoons veggie smoked hickory sauce
- 1 pottle natural yoghurt
To Serve
- ½ cup finely grated Parmesan cheese
- 3 tablespoons picked coriander leaves
- 3 tablespoons picked coriander leaves
Steps
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Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
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Finely dice onion; mince garlic; remove core and seeds from capsicum and dice 1cm; peel and grate carrot; thinly slice celery.
-
Heat a drizzle of oil in large fry-pan on medium-high heat. Cook onion and garlic for 3-4 minutes, until softened. Add capsicum, carrot and celery and cook a further 4-5 minutes, until tender.
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Add chilli spice mix and cook a further 1 minute, until fragrant. Add canned tomatoes, stock, chilli beans and salt, bring to a boil, reduce heat to medium and simmer for 5-7 minutes, until sauce thickens slightly. Season to taste with salt and pepper.
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In a small bowl, combine smoked hickory sauce with yoghurt.
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To serve, spoon ¾ cup cooked brown rice into each bowl. Top with vegetarian chilli and sprinkle over cheese. Top with a dollop of smoked hickory yoghurt and garnish with coriander and crispy shallots.
Nutritional Information
Energy |
2249 kj 538 kcal |
---|---|
Protein | 25.2g |
Carbohydrate | 79.2g |
Fat | 11.9g |