Easy Vegan Low Fat Chilli
A quick, nutritious and easy supper dish!
4
people
Ingredients
- 1 tsp Olive Oil
- 1 Onion - medium, peeled, and finely chopped (or two small onions)
- 3 Garlic - cloves, peeled and finely chopped
- 1 Celery - stick, finely chopped
- 1 Pepper - colour of your choice, diced
- 2 Field Mushrooms - cleaned and chopped
- 1 Chilli - fresh, finely chopped
- 2 tsp Chilli powder - or to taste
- 2 tsp Salt - or to taste
- 400 g Tomatoes - canned
- 400 g Pinto beans - canned (use water if in water, if not, drain)
- 1 tbsp Tomato Puree
Instructions
- Gently heat the olive oil in a large saucepan.
- Add the chopped onion, garlic, pepper, chilli and celery and sauté until tender. Make sure to keep stirring periodically. Because there's less oil, it might be stick. If it does, add a splash of water.
- Now add the beans, chilli powder and chopped mushroom and cook for another 5 minutes.
- Now add the tomatoes and puree, mix well and simmer very gently for another 15 minutes or so.
- Taste for seasoning and adjust as needed.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.