Mexican vegan chilli
Wash and dice the pepper. Peel and chop your onion. Set aside.
Heat a non stick large saucepan with 100ml water and add in the onion and pepper. Over a medium heat, cook for 8-10 minutes or until the vegetables start browning and the pan becomes dry. Then add a splash of water to the saucepan along with the Mexican seasoning and sauté for 1 minute. If the pan gets dry add another splash of water so as not to burn.
Drain the beans and add to the saucepan, add the tomatoes and Tabasco and a cup of water along with a pinch of salt. Stir and bring to the boil then simmer for 8-10 minutes with a lid stirring occasionally. Then remove the lid and simmer for a further 5 minutes or until the chilli thickens.
Serve in a bowl.