Guest guest Posted March 17, 2007 Report Share Posted March 17, 2007 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. Quote Link to comment Share on other sites More sharing options...
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