With winter here and it the nights getting colder, what a better time than to try out my new favourite - Vegan Chilli!
This recipe is seriously super easy, super nutritious and DELICIOUS!
It's also one of those meals that is easily frozen and re-heated, making it perfect for meal-prepping or to cook in bulk to enjoy straight away and have plenty left to freeze for another time.
1 large onion - diced
1 large green pepper - diced
1 large red pepper - diced
3-4 cloves garlic - minced
1/2 jar Passata sauce
1 can diced tomato
2 cups vegetable broth - a few tsps extra for cooking
1/2 can refried beans
1-3 tsps chilli powder - to taste
2 tsp paprika
1 tsp oregano
1 can white beans - drained & rinsed
1 can chick peas - drained & rinsed
1 can kidney or black beans - not drained
1/2 tsp pepper
1/2 tsp garlic powder
Using the extra vegetable broth - saute onions & peppers for 5 minutes. Add garlic and continue to saute for a few more minutes.
Add all other ingredients and bring to the boil. Turn down heat and allow to simmer for 90 minutes.
I serve with a sprinkle of Parmesan cheese and a handful of whole-wheat tortilla chips or a piece of sourdough bread but this is completely optional.
I hope you enjoy this recipe as much as my family and I do!