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Everybody needs a chilli in their life. Our new recipe is easy, uses minimal ingredients and packs tons of flavour.
You'll love it.
Serves 4 people.
- Ingredients -
oil for frying
1 red onion
4 garlic cloves
1 red chilli
4 tsp smoked paprika
2 tsp cumin powder
1 tsp cayenne pepper
1 tbsp mixed herbs
1 x 400g (14oz) / tinned black beans
1 x 400g (14oz) / tinned kidney beans
1 x 400g (14oz) / tinned pinto beans
2 x 400g (14oz) / tins plum tomatoes
1 tbsp sugar
4 tbsp tomato puree
Pinch of salt
100g (3.5oz) frozen sweetcorn
To serve:
brown rice for 4 people
vegan yoghurt
coriander
green chilli
- Method -
1. Heat a little oil in a saucepan on a medium heat.
2. While the oil heats up, peel and slice the red onion and garlic. Then deseed the chilli and finely slice. Add the red onion, garlic and chilli to the saucepan and fry for 5 minutes, stirring frequently.
3. Add the smoked paprika, cumin, cayenne and mixed herbs to the saucepan and fry for a further 2 minutes.
4. Drain and rinse all the beans and add them to the saucepan along with the tinned tomatoes, sugar, tomato puree, pinch of salt and 160ml (2/3rds of a cup) water. Stir to combine, bring to the boil then leave the chilli to simmer for 35 minutes, stirring frequently to make sure the chilli doesn’t stick to the bottom of the pan.
5. Meanwhile cook the rice as per packet instructions.
6. Stir the sweetcorn into the chilli and cook for a further 5 minutes.
7. To garnish, roughly chop a large handful of a coriander, and slice a green chilli.
8. To serve, add rice to each serving bowl and top with the chilli. Finish with a dollop of vegan yoghurt and a sprinkling of coriander and chilli slices.
Enjoy!
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