Keywords:
Hot Vegan
Vegetarian Pulses Vegetables Main Course Dairy Gluten Wheat Free
Eggless
Ingredients
1 tbsp Vegetable Oil
½ Onion, chopped
1 Garlic Clove, crushed
¼ - ½ teaspoon Chilli Powder
1 Stick of Celery, sliced
1 Small Carrot, peeled and chopped
1x 200g/7oz tin Kidney Beans, drained and rinsed
1x 200g/7oz tin Black Eyed beans, drained and rinsed
1x 200g/7oz tin Tomatoes
150ml/5fl.oz. Vegetable Stock
Salt and Black Pepper
Instructions
1. Heat the oil in a
medium sized saucepan add the onion and garlic and sauté gently for about 5
minutes until soft and transparent, stirring from time to time.
2. Add the chilli
powder, celery and carrot, partially cover with a lid and cook for 8-10 minutes.
3. Add the beans to the pan, mix well then pour in the stock
and season with salt and pepper. Bring the mixture to the boil,
stirring constantly then reduce the heat, cover and simmer for 20-25 minutes.
TIPS AND OPTIONS
Substitute the celery with sweet peppers
(capsicums)
Use other types
of beans such as Cannellini beans
Equipment required to make
this chilli Recipe
Medium saucepan with lid
Large wooden or plastic spoon
Key techniques required to make
this chilli Recipe
Sauté-
The cooking of food in a small amount of fat, preferably in a single layer,
until it browns and softens.
The pan is shaken, over a high heat to move the food around, and prevent
sticking. It is important not to overfill the pan.
Simmer
- To maintain the temperature of a liquid at
just below boiling.
Serving
Suggestions
Serve hot in a
bowl with crusty bread on the side or spoon over plain
boiled rice. A fresh green or mixed salad with a
simple vinaigrette goes very well.
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