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Chilli Carnevale


  • Heat a little oil in a heavy-bottomed pan and gently sauté the garlic, capsicum, celery, carrot and onion until tender, regularly stirring. 
  • Then add the chilli paste and cumin. Stir well and briefly cook to toast the spices. 
  • Add the kidney beans, tomatoes, a little salt and a decent amount of ground pepper. Mix well and bring to the boil. Then turn down the heat and gently simmer for about 20-30 mins until thick and fragrant and the vegies are tender. Taste for seasoning. 
  • Stir through the coriander and serve topped with a good dollop of sour cream and a simple green salad on the side. 
  • (adapted from a recipe by Simon Hopkinson, English chef)


  • olive oil
  • 4 garlic cloves, crushed
  • 2 each green & red capsicum, cored, seeded & diced
  • 2 celery stalks, diced
  • 1 medium carrot, diced
  • 1 large onion, chopped
  • 2 heaped tbsp chilli paste
  • 1 heaped tspn ground cumin
  • 2 cans red kidney beans, rinsed & drained
  • 1 can diced tomatoes
  • 1 cup vegetable stock
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh coriander
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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