Product Detail

Veggie Chilli Con Carne - Package

$26.20 $29.11

Preparation 20 mins | Cooking time 35 mins | Serves 4-6


brown onion

1 yellow capsicum

2  zucchini (approx 300g) 

1 bulb garlic 

400g can diced tomatoes  

1 punnet cherry tomatoes 

2 x 400g cans red kidney beans 

1 bunch coriander 

1 avocado 

1 lime

300ml sour cream

500g corn chips 

(Pantry staples can be selected from the ADD ONS menu as needed)


1 tbs olive oil

1 medium brown onion, finely chopped

1 yellow capsicum, deseeded and cut into 1cm dice

300g zucchini, cut into 1cm dice

2 garlic cloves, crushed

2 tsp smoky paprika

1 tsp ground cumin 

2 tsp ground coriander

400g can diced tomatoes

1 punnet cherry tomatoes, halved 

2 x 400g cans red kidney beans, drained and rinsed

¾ cup coriander leaves, chopped + extra to serve

Lime wedges, mashed avocado, sour cream, chopped coriander and corn chips, to serve


STEP 1: Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 2-3 minutes until softening. Add capsicum, zucchini and garlic and cook, stirring often, for 3 minutes.

STEP 2: Stir in paprika, cumin and coriander and cook, stirring, for 1 minute. Stir in canned and fresh tomatoes and 1/3 cup water. Cover and bring to a boil over medium heat. Reduce heat and simmer uncovered, stirring occasionally, for 15 minutes until slightly thickened. Stir in beans. Partially cover and gently simmer over low heat for 10 minutes or until vegetables are tender. Season with salt and pepper. Stir through coriander.

STEP 3: Sprinkle with extra chopped coriander. Serve with lime wedges mashed avocado, sour cream and corn chips.

Bon Appetite...Enjoy :)

Recipe and image Sydney Markets