Vegetarian


 

Vegetable Goulash

Kidney beans, corn kernels, onion, celery and chilli combine to produce a tasty vegetarian goulash recipe.



Ingredients:

1 can (about 15 ounces/ 425 g) kidney beans undrained
1 ½ cups fresh corn kernels (cut from about 3 ears)
1 cup chopped celery
1 cup chopped onion
½ cup chopped green pepper
1 can (8 ounces/ 225 g) tomato sauce
1 tsp brown sugar
½ - ¾ tsp chilli powder
¼ tsp pepper


Safety: Raw red and white kidney beans contain a toxin which is not destoyed by slow cooking. Used canned beans.

Method:
Combine all ingredients in a slow cooker. Cover and cook on High 4 hours, or until vegetables are tender.

Serves 6-8

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Rated 2.8/5 stars (1609 votes cast)