Recipe: Spicy Tex-Mex Style Vegan Chilli

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Spicy Tex-Mex Style Vegan Chilli

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

  1. Heat the oil in a large pan and add the garlic, onion and pepper
  2. Sauté for 5 minutes until softened
  3. Add the vegan mince, chillies, herbs and spices and tomatoes and tomato paste
  4. Fill half of one tomato can with water and swill it around before adding into the pan
  5. Bring to the boil, reduce to a simmer for 25 minutes, stirring occasionally
  6. Add the kidney beans for the last few minutes and check the seasoning
  7. Garnish with the fresh chives
  8. 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/

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