Vegetarian Chilli

INGREDIENTS

¼ cup olive oil

1 white onion diced

1 red capsicum, seeded and chopped

1 yellow capsicum, seeded and chopped

6 garlic cloves, chopped

2 teaspoons oregano

1 ½ teaspoon ground cumin

2 courgettes (zucchini) diced

½ cup frozen corn kernels

1 390g Tin of Delmaine Black Beans in Chilli Sauce

1 tin 400g Delmaine Tomatoes with Chilli

150g sour cream

1 cup chopped fresh coriander

DIRECTIONS

Heat oil in large pot or fry pan over medium-high heat. Add onions, capsicum and garlic and cook until onions are soft and glassy. Add oregano, cumin, courgettes, corn, beans and tomatoes. Bring to boil, stirring occasionally. Reduce heat to medium-low and simmer until chilli thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Serve in large bowls topped with sour cream and garnished with fresh coriander.