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.

Share This:

Keep Reading

Roasted Tomato Soup

This roasted tomato and pepper soup recipe is the perfect addition to your diet, whether it's a fresh Summer meal or a warming lunch in Winter. Not only does it taste amazing but the addition of Udo's Choice Ultimate Oil Blend makes it amazingly healthy too! 

Nori Rolls With Root Vegetable Rice And Fermented Hot Sauce

These seasonal nori rolls are guaranteed to satisfy your cravings whilst providing you with essential nutrition so you feel great on the inside and look great on the outside.

Pea Hummus On Toast

Enjoy this healthy twist on a classic dish and mix up your usual meals!       METHOD If using fresh...