RecipeMuncher

Cool weather calls for piping hot bowls of chili. While I am of the carnivore persuasion, I take my chili, vegetarian-style. It's a meaty dish of black beans and red kidney beans in an aromatic stew of juicy tomatoes, capsicum (peppers), garlic, onion and coriander spiked with cayenne, oregano, cumin and that magical ingredient: smoked paprika. Served with grated Monterey Jack cheese and a generous dollop of sour cream, this vegetarian chili has been keeping the Australian winter blues aw (...)