COVID-19 Update

In line with international standards to provide you with the safest environment, we have introduced the following additional precautionary measures at our facilities:

  • Limiting the number of people within our facilities to ensure physical distancing can be maintained.
  • Restricting access to patients with scheduled appointments only.
  • Restricting accompanying adults to only one person.
  • In the case of children under 12, allowing access only to those with a scheduled medical appointment.

Learn more about ICLDC’s Commitment to Safe Healthcare

Vegetarian Chili

Vegetarian Chili


  • 1 cup of tomatoes diced into 1 cm pieces
  • 2 Tbsp canola oil
  • 2 onions
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 sweet red pepper- diced
  • 1 green pepper- diced
  • 1 diced carrot
  • 1 tsp jalapeno
  • 1 cup boiled red kidney beans
  • 1 cup boiled black beans
  • 1 cup of frozen corn kernels
  • ½ tsp hot chili flakes
  • 2 Tbsp chopped coriander


  • In a large saucepan, heat oil over medium heat
  • Add onions, garlic and spices and sauté till onions are soft
  • Stir in tomatoes, jalapeño, kidney beans, black beans, green pepper, red pepper, carrots, corn, tomato paste and ½ cup water
  • Add chili flakes and pepper
  • Cover and simmer for 10 minutes stirring occasionally
  • Sprinkle with coriander and serve
  • You can make this chili with meat. Add 500 g of lean minced meat or ground turkey and sauté with garlic and spices.
  • Add 3/4 cup of water in step #3
Start Chat