Chiili Bean Pot

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Chiili Bean Pot

 

 

2 teaspoons olive oil

1 large brown (yellow) onion, finely chopped

2 garlic cloves, crushed

2 tablespoons (8 tsp) tomato paste

1 green capsicum (bell pepper), chopped

2 sticks celery, sliced

200 g (7 oz) mushrooms, thickly sliced

35 g (1 1/4 oz) packet chilli con carne mix

1/2 cup water

425 g (15 oz) can kidney beans, drained, rinsed

two 400 g (14 oz) cans diced tomatoes

 

wild rice blend, cooked, to serve

 

 

1. Heat oil in a large saucepan over medium-high heat. Add onion and

garlic. Cook for 5 minutes or until tender.

 

2. Add tomato paste, capsicum, celery, mushrooms, chilli con came mix

and water. Cook, stirring, for 5 minutes.

 

3. Add kidney beans and tomatoes. Bring to the boil. Reduce heat to

medium-low. Simmer, uncovered, for 35 minutes or until thickened.

Season with salt and pepper. Serve with wild rice.

 

 

 

VARIATION: You could also serve this recipe in warmed tortillas. Top

with shredded lettuce, grated vegan cheese and a dollop of vegan sour

cream or yoghurt.

 

HINT: This recipe is great for freezing. Once completely cooled,

transfer to an airtight container then freeze for up to 4 weeks.

 

 

 

Serves 6.