Chili is usually made with beef mince, however this vegan recipe is a satisfying twist on an old favourite. This recipe is spicy and delcious, and can be served with rice, tacos, nachos, spaghetti, pasta, baked potatoes....the list is endless.
Makes 6 portions (258 g per portion)
2 Tbsp of oil, olive
1 large onions, raw
1 level tsp of salt
1 medium peppers, capsicum, green, raw
3 cloves of garlic, raw
2 Tbsps of tomato paste
1 Tbsp of spices, chili powder
1 Tbsp cumin seed
1 tsp of spices, paprika
1 tsp of oregano, dried, ground
150 grams of pumpkin
1 can (drained solids) of beans, pinto
1 cup of beans, black
2 medium tomatoes
1 cup of corn, yellow, whole kernel, frozen
1/2 cup of Organic Vegetable Broth