Mains - Chilli Non Carne

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All Meat Vegan Vegetarian Seafood

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Ref: 254

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Cuisine: Mexican

Food Type: Vegan

No of Portions: 6

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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

Garnish

2 Avocado sliced

3 Spring onion

sprinkle Vegan Cheddar cheese grated (optional)

sprinkle Fresh coriander chopped

Method

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.