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Vegan chilli

35 mins
cals:
241
Protein:
11g

method:

  • Start by chopping up and peeling your carrot and potatoes and adding them to a saucepan to boil for 10 mins
  • While they're boiling, chop up your onion, pepper and garlic and add into a large non stick frying pan with 1 cal cooking spray
  • Once boiled and softened, drain your potatoes and carrot and add into the frying pan
  • Followed by the tinned tomatoes, drained kidney beans and the dissolved stock cube
  • Mix well on a medium heat and then stir in your seasoning (paprika, chilli powder, coriander, and cumin)
  • Keep on heat and mixing well for a further 15 mins
  • Serve up with your preferred sides, or enjoy by itself!

Serves 2, calorie information is based on 1 serving and without the sides

IngredientS:

  • 1 red onion
  • 1 red pepper
  • 1 large carrot
  • 1 tsp garlic
  • 3 medium potatoes
  • 2 tbsp chilli powder (or flakes)
  • 2 tbsp cumin
  • 1 tbsp paprika
  • 1 tin (approx 400g) chopped tomatoes
  • 1 /2 tin (approx 200g) red kidney beans
  • 1 vegetable stock cube (dissolved in 100g boiling water)
  • Pinch of coriander

Optional toppings to serve with:

125g basmati rice

1/2 avocado

Vegan grated cheese

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