Vegan chilli

Cooking time of 40 minutes – Serves 2

Nutritional Information

• 602 Kcal
• 14g Fat
• 2g Saturates
• 82g Carbohydrates
• 28g Fibre
• 22g Protein
• 0.4g Salt

Allergens & Dietary Requirements

Allergens

• Celery

Dietary Requirements

• Halal
• Kosher
• Gluten free
• Vegetarian
• Pescatarian
• Vegan
• Dairy-free

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 red onion, chopped
• 1 carrot, chopped
• 180g celery
• 1 capsicum pepper
• 360g kidney beans
• 1 can chopped tomatoes
• 1 tsp pepper
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 6g garlic
• 180g wholegrain rice (45g/portion)
• handful coriander
• 70g guacamole

Method

1. Cook the wholegrain rice according to packet instructions and set aside.
2. In a non-stick saucepan, place the olive oil on medium heat for 30 seconds. Add the chopped onions and cook until the onions are translucent.
3. Add the kidney beans and cook for an additional 5 minutes. Add the remaining ingredients and leave to simmer for around 30 minutes.
4. Serve the rice and chilli, sprinkle some fresh coriander on top and enjoy.