Description
Spicy vege chilli
Ingredients
Scale
Frylite
2 onions, finely chopped
6 garlic cloves, pressed
4 celery sticks, finely chopped
250g mushrooms, quartered
3 bird eye chillies
2 x 400g tins jackfruit
500g passata
400g tin chopped tomatoes
1 tbsp Squirt of tomato purée
1 tbsp balsamic vinegar
1 tbsp tomato ketchup
1 tbsp candarel
400g tin of butter beans, rinsed and drained
400g tin of black eyed beans, rinsed and drained
400g tin of kidney beans, rinsed and drained
400g tin of berlotti beans, rinsed and drained
Salt and black pepper
Instructions
- Spray large pan with frylite and heat on a medium heat
- Add chopped onions, chili, garlic and celery and fry for approx 10 mins or until softened
- Mix in the mushrooms and cook for another 10 mins
- Add the jackfruit, passata, chopped tomatoes and tomato purée and simmer until it thickens
- While it’s simmering mix the balsamic, ketchup and candarel in a bowl then stir it into the mix, add the beans and season
- Put a lid on the pan and simmer for half an hour
Notes
Serve on its own or with rice, wraps or taco shells – just make sure to add the extra calories
- Prep Time: 20
- Cook Time: 50
Nutrition
- Calories: 345