Vegan Mexican Chilli With Mixed Beans
Friday, 29 March, 2019

Vegan Mexican Chilli With Mixed Beans

Author: Amanda Hamilton

Ingredients

1 onion, diced
1 red pepper, diced
2 cloves of garlic, crushed
1/2 tsp mild chilli powder
1 tsp paprika
1/2 tsp cumin
1 tsp ground cinnamon
1 tbsp water
100g kidney beans

 

SERVES

3

 

TAKES

25-30 Minutes

A vegan twist on a classic dish. The mixed beans in this dish provide a great source of plant proteins and fibre. When using beans from a can be sure to rinse and wash them thoroughly to ensure you remove all the white foam which contains phytates, a protective coating around the beans which can make them hard to digest and prevent you absorbing all their nutritional goodness.

 

 

METHOD

Add a tbsp of water to a pan and lightly saute the onions and garlic until starting to soften.
 
Add chilli powder, paprika and cumin and fry gently for a minute or so to release the flavour and oils from the spices.

Add the pepper for a further 2-minutes.

Add veg stock, tomatoes, tomato puree, and washed beans, stir and allow to simmer 10 to 15 minutes or until the sauce is thick. Then stir in the fresh coriander.

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