Vegetable Chilli

22 Oct

This is one of my go to recipes. It can be varied by the vegetables you use and anything goes really!

Ingredients:

  • 2 cartons of chopped tomatoes
  • 1 carton of cooked kidney beans
  • Pinch of cumin
  • Hot/mild chilli powder (around 2 tablespoons or half if you are using hot and don’t want too hot!
  • Coconut oil
  • A selection of vegetables (peppers, onions, mushrooms, peas, carrots or anything else you fancy)

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Use 1/2 to one tablespoon of coconut oil and heat in a frying pan.

Add the cumin seeds and allow to fry for 1-2 minutes. Turn the heat to a low setting

Add the vegetables to the pan and fry until tender, occasionally stirring. Around 5- 10 minutes.

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Pour over the chopped tomatoes and chilli powder.

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Stir all ingredients together and simmer for around 10 minutes, occasionally stirring.

Serve with brown rice, quinoa, potato skins or tortillas to make a wrap!

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