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Ref: 254
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Cuisine: Mexican
Food Type: Vegan
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   500 ml  Water
   600 g  Kidney beans tinned drained weight
   400 g  Tomato tinned chopped
   200 g  Carrots chopped
   200 g  Celery chopped
   200 g  Courgette chopped
   200 g  Onion chopped
   150 g  Sweetcorn tinned & drained weight
   100 g  Tomato puree
   2 Bell/sweet pepper green chopped
   60 g  Pinhead oatmeal
   2 tbsp  Fresh coriander chopped
   2 tbsp  Soy sauce
   1 tbsp  Paprika
   1 tbsp  Lemon juice
   4 Garlic cloves grated
   1 tbsp  Dark brown sugar
   1 tbsp  Chili powder
   1 tbsp  chipotle chilli paste
   2 tsp  Cumin ground
   2 tsp  Oregano dried
   1 tsp  Sea salt
   3 tbsp  Olive oil
   2 Avocado sliced
   3 Spring onion
   sprinkle  Vegan Cheddar cheese grated (optional)
   sprinkle  Fresh coriander chopped


  Step 1
Drain & rinse the kidney beans in a colander under the tap.
  Step 2
Place onion into a pan with the olive oil over a med heat & fry to light brown, add garlic, continue to fry until garlic is light brown.
  Step 3
Add water & all the rest of the ingredients apart from the lemon juice, place a lid on & simmer slowly for 40 mins giving it a stir occasionally.
  Step 4
If to wet turn up the heat & reduce liquid to a nice thick sauce.
  Step 5
When done take off the heat, stir in lemon juice serve in bowls.
  Step 6
Place garnishes into a plate or bowl so diners can add their own.
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