Vegetarian Chili

Proof that mid-week dinners don't need to be complicated, packed with ingredients and need numerous pots and pans!

Ingredients

• 1 fresh chili, deseeded and thinly sliced
• 1 red onion, diced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 garlic cloves
• 1 bunch of coriander
• Olive oil
• 2 peppers, deseeded and chopped
• 1 x 400g chickpeas, drained and rinsed
• 1 x 400g black beans, drained and rinsed
• 1 bottle Passata  (organic, 100% where possible).

Method

1. In food processor, process together the chili, onion, paprika, cumin, garlic, stalks of coriander and 2 tbsp of olive oil.
2. Heat pan on medium heat, add in prepared chili paste, peppers, chickpeas and black beans,
3. Add a pinch of salt and pepper and pour in passata.
4. Stir well, place lid on and simmer for 10-15 minutes until sauce slightly thickens.
5. Serve with extra coriander and some steamed rice or cauliflower rice .

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