Ingredients
For Tomato Sauce:
2 Tins of Tomatoes
2 Cloves of Garlic
½ Red Chili
Large handful of Fresh Basil
Salt & Pepper
Olive Oil
1tsp Balsamic Vinegar
For Chilli:
Beans of choice, I went for kidney beans, black beans, butter beans, haricot beans and lentils
(You can also get a 5 bean salad tin from the supermarket which is really handy – if you opt for this use 2 tins for this recipe)
2 Small Red Onions
1 Courgette
1 Pepper
1 Large Carrot
6 Mushrooms
Olive oil
Sides:
Wholegrain Rice
Avocado
Rocket
Nutritional Yeast
Method
For Tomato Sauce:
Add all of the sauce ingredients to a blender and blitz.
Simmer in a sauce pan until cooked through whilst preparing the chilli ingredients.
For Chilli:
Cook rice according to instructions on packet.
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 through and the chili has reached desired consistency.
Season with salt and pepper.
Serve with rice, a handful of rocket and some sliced avocado. Add a sprinkle of nutritional yeast for a cheesy flavour with added health benefits!
Perfect to box up and freeze for a later date if you have any leftovers. Enjoy!