Chilli bean pot

Cooking Vegetarian Chilli bean pot

This spicy bean stew is vegetarian and low fat too.

Lables: Low fat Low kilojoule Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 5 minutes or until tender.
  2. Add tomato paste, capsicum, celery, mushrooms, chilli con carne mix and water. Cook, stirring, for 5 minutes.
  3. Add kidney beans and tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 35 minutes or until thickened. Season with salt and pepper. Serve with wild rice.

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2 tsp olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 tbsp tomato paste
1 green capsicum, chopped
2 sticks celery, sliced
200g mushrooms, thickly sliced
35g packet chilli con carne mix
1/2 cup water
425g can kidney beans, drained, rinsed
2 x 400g cans diced tomatoes
wild rice blend, cooked, to serve

Adv

Autors
Preparation time
30
Cooking time
45
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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