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

Green Goodness Energy Bars

Perfect for snacking or for a nutritious on-the-go breakfast. Our vegan energy bars not only taste delicious but they're good for you too!

Hearty Sweet Potato And Chickpea Burger

Warm up with our vegan sweet potato and chickpea burger!

Pumpkin Soup

This Halloween inspired soup from Stephanie Jeffs is devilishly delightful!