





Spicy Tex-Mex Style Vegan Chilli
Ingredients
- 1 Tbsp. avocado oil
- 5 cloves of garlic, peeled and crushed
- 1 small onion, peeled and chopped
- 1 red and 2 yellow peppers, deseeded and chopped
- I pkt vegan mince
- 2 mild green chillies, deseeded and chopped
- 2 Tsp. ground cumin, oregano and marjoram
- Pinch of cayenne pepper
- 2 Tbsp. tomato paste
- 2x400g tins of chopped tomatoes
- 1 400g tin of red kidney beans, drained
- Fresh chives to serve
Instructions
- Heat the oil in a large pan and add the garlic, onion and pepper
- Sauté for 5 minutes until softened
- Add the vegan mince, chillies, herbs and spices and tomatoes and tomato paste
- Fill half of one tomato can with water and swill it around before adding into the pan
- Bring to the boil, reduce to a simmer for 25 minutes, stirring occasionally
- Add the kidney beans for the last few minutes and check the seasoning
- Garnish with the fresh chives
- Serve with baked potatoes, rice or use to make a mashed potato topped chilli pie. Try with baked sweet potato wedges, seasoned with cumin seeds, salt and pepper and cooked drizzled in avocado oil for 25 minutes at 240oC/220oCfan/Gas 8
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http://www.thisisnotadiet.uk/2017/09/25/recipe-spicy-tex-mex-style-vegan-chilli/





