Vegetable Chilli

One day, after having spent the whole day sailing in our Mirror dinghy, we came home starving and wanted to eat as soon as possible. Also we were in a mood for something substantial, not only a slice of bread with something. And so I came up with this recipe that has become (in various modifications) one of our favorite “mexican” dishes.

Ingredients (2-4 servings):

  • 1 onion
  • 1-2 green peppers
  • 3-4 tbs of corn
  • 1/2 can of beans (baked, in tomato sauce, in chilli sauce, whichever is currently available)
  • optional: 1/2 can of chickpeas
  • 1 can of tomatoes
  • salt, pepper and chilli powder

Stuffed into tortillas


Cut the onion and green peppers into cubes and fry on a little bit of olive oil until softened. Add other ingredients, a pinch of salt, pepper and chilli powder according to your own taste. Cover with a lid and cook for 8-10 minutes stirring occasionally. Divide into bowls or plates, sprinkle with grated cheese, or decorate with a few tortilla chips. You can serve this with rice, tortillas, etc. You can also thicken the stew with crumbled tortilla chips or rice, stuff it into tortillas and bake in an oven or in a frying pan on the top of your stove.

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