Mexican vegan chilli

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Mexican Vegan Chilli
  • 1Yield
  • -1Servings+
  • 10 mPrep Time
  • 20 mCook Time
  • 30 mReady In
Print Recipe

Mexican vegan chilli

Ingredients

Nutrients

Calories
293
Protein
15g
Fibre
16.5g
Sodium
1013.5mg
Carbohydrates
55.4g
Fat Total
2.6g
Saturated Fat
0.4g
Cholesterol
0mg

Step by step method

  • Step 1

    Wash and dice the pepper. Peel and chop your onion. Set aside.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Serve in a bowl.

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