Ingredients
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2 tablespoons olive oil (or spray cal or buttery light)
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150 g carrots, chopped into little dice
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3 garlic cloves, minced
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2 (400 g) cans plum tomatoes (mashed a bits)
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2 tablespoons tomato paste
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2 vegetable bouillon cubes
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425 g kidney beans
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125 g mushrooms (chunky chopped)
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125 g celery (sliced ribs optional)
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125 g parsnips (chopped into dice optional)
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125 g courgettes (chunky chopped optional)
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15 g cocoa powder (or dark grated chocolate)
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salt and pepper
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2 onions
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1 green chili (or 1 tsp strong chili powder, my powder is super hot, use however much you are comfortable with)
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2 bell peppers (any colour I like 2 red)
Instructions
- Heat the oil in pan and add onion; fry for 5-10 minutes until translucent. Add garlic and fry for two minutes. Add celery; sweat for five minutes with lid on adding more oil or a little water.
- Add the carrots and do the same for five minutes, then the parsnips, then the peppers then the mushrooms and then courgettes. Basically hard veggies first, soft veggies after with 5 minutes in between them to let flavours develop.
- Add the tomatoes, tomato paste and chili (either dried or fresh) dried vegetable stock cubes and a little water (2 tablespoons). Also add kidney beans; season with salt and pepper and add the cocoa if using or chocolate.
- Simmer for 10 minutes on low with the lid off.
- Continue to simmer until reduced to desired consistency.
- Serve sprinkled with vegan cheese, vegan yogurt (alpro plain), guacamole and on nachos.
- Eat like a pig and declare that this is so good even my meat eating husband loves this.