For Tomato Sauce:
2 Tins of tomatoes
Salt & Pepper
1tsp Tomato Puree
1tsp Balsamic Vinegar
Beans of choice, I went for kidney beans, black beans and butter beans
2 Red onions
For the sauce:
Add all of the tomato sauce ingredients to a blender and blitz.
Simmer in a pan until cooked through whilst preparing the chilli mixture.
For the chilli:
Chop the fresh spices and vegetables of choice.
Rinse the beans.
Add the garlic, chilli and onion to a pan and fry until golden.
Stir in the rest of the vegetables and pan fry for a further 15 minutes.
Add the rinsed beans and cooked tomato sauce and simmer for 25-30 minutes until beans are cooked.
Serve with rice or sweet potato. I had mine with some homemade guac and a side of kale too. Yum!