Mexican Chilli

- 1 medium onion
- 1 Red capsicum
- 1 large carrot
- 1 clove of garlic
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tbsp soy sauce
- 2-3 tbsp tomato purée
- 1 (400g) can four bean mix (drained & rinsed)
- 1 (400g) can red kidney beans (drained & rinsed)
- ½ cup of passata
- 1 tin crushed tomatoes
- fresh coriander
- 1 red chilli (finely chopped)

- chop all veggies to similar consistency
- add to the pan onions and garlic and cook for 1-2 mins
- add all of the chopped vegetables and sauté for 3-4 mins
- add tomato purée and spices and stir through
- add rest of ingredients and stir through
- then leave on a gentle simmer for 20-30mins

• Serve with on its own, with rice or in a wrap

Enjoy xx

This was dinner a few days ago, when I started making pasta but realised I had no olive oil left for the sauce(!!) - and let’s be real, pasta sauce without olive simply won’t do.
I had a vegan pasta bowl instead, with whole wheat penne, chickpeas, avocado, tomato, onion, parsley, fresh lime, hot sauce and cracked black pepper. Yummy :)