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Three Bean Chilli sin Carne
I love this recipe. It's easy to make, pretty flexible with ingredients you can swap in and suits just about every dietary need. This is my go to store cupboard recipe for when my daughters invite their vegetarian or vegan friends to stay with us with no notice!
(Serves 4)
INGREDIENTS:
1 tbsp extra virgin olive oil
2 onions, chopped
3 garlic cloves, chopped
1 red pepper, chopped
200g mushrooms, chopped
1 tbsp ground cumin
1 tbsp paprika
1 tsp chilli powder (optional)
1 bouillon cube
1 can kidney beans
1 can borlotti beans
1 can lentils
2 cans of chopped tomatoes
3 tbsp of tomato puree
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METHOD
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Heat the oil in a pan. Add the onions, pepper and garlic and cook on a medium heat for 3 minutes until slightly soft.
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Add the mushrooms and cook for another 5 minutes.
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Add the cumin, paprika and chili powder and stir for 1 minute.
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Add the beans, lentils, tomatoes, and tomato puree to the pan. Sprinkle in the bouillon cube.
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Turn up the heat for a couple of minutes and then cover and simmer for 15 minutes.
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Add salt and pepper to taste.
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Serve with 40g of quinoa or brown rice
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