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Veggie chilli con carne with rice, sour cream & cheese recipe

Veggie chilli con carne with rice, sour cream & cheese

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Large pot or rice cooker
  • 1 Large frypan

Ingredients

Rice

  • 1 cup basmati rice

Chilli con carne

  • 2 cloves garlic
  • 1 brown onion
  • 1 red capsicum
  • 400 g corn kernels
  • 400 g red kidney beans
  • 1 carrot
  • 1 bunch coriander
  • 1 tbsp olive oil
  • 400 g diced tomatoes
  • 2 tsp Mexican seasoning
  • ¼ cup tomato paste
  • 1 tbsp red wine vinegar

Garnish

  • 1 lime
  • ½ cup cheese grated

To serve

  • ½ cup sour cream

Instructions

Cook rice

  • In a large pot over high heat add 1 cup basmati rice and 1 ½ cups or 375 ml of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes. Remove from heat and leave for 5-10 minutes with lid on, then fluff rice with a fork.

Prep ingredients

  • Peel and mince 2 cloves garlic. Peel and thinly slice 1 brown onion. Finely chop 1 red capsicum. Drain and rinse 400 g corn kernels and 400 g red kidney beans. Peel and slice 1 carrot into quarters then thinly slice. Roughly chop 1 bunch coriander, discarding the stems.

Start chilli con carne

  • Heat 1 tbsp olive oil in a large frypan over medium-high heat. Cook the garlic and onion for 1 minute until the onion is softened. Then add the carrots and cook a further 2-3 minutes then add the capsicum, stirring occasionally, for 2-3 minutes until slightly softened.

Finish chilli con carne

  • Reduce the heat to medium, then add 400 g diced tomatoes, corn, beans, 2 tsp Mexican seasoning, ¼ cup tomato paste and 1 tbsp red wine vinegar. Bring to a simmer, stirring regularly, for 8 minutes until the sauce is reduced. Add half the coriander, stir to combine, taste and season with salt and pepper.

Prepare garnish

  • Slice 1 lime into wedges. Grate ½ cup cheese.

To serve

  • Divide the rice and veggie chilli con carne between plates, top with a dollop of sour cream and sprinkle with cheese and remaining coriander. Serve with lime wedges on the side.

Nutrition

Calories: 586kcal | Carbohydrates: 98g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 255mg | Potassium: 1264mg | Fiber: 14g | Sugar: 14g | Calcium: 227mg | Iron: 6mg