CHILLI BEANS
- 1 Tbsp Olive oil
- 1 Large Onion peeled and diced
- 1 Med Red Capsicum seeded and diced
- 1 Cup Celery sliced
- 1 Chilli seeded and sliced
- 2 Tomatoes diced
- 2 Carrots peeled and diced
- 800 Grams Canned Kidney Beans drained and rinsed
- 800 Grams Canned Crushed Tomatoes
- 1 Tbsp Chili powder
- 1 Tbsp Dried parsley
- 1 Tbsp Dried oregano
- 2 Tsp Ground Cumin
- 1/2 Tsp Black pepper
- 1/2 Tsp Salt
- 3 Spring Onions Chopped (plus extra for garnish)
- 2 Tbsp Parsley fresh chopped
Heat oil in a large saucepan; add onion, capsicum, celery and sliced chilli.
Sauté for 4-6 minutes over medium heat.
Stir in fresh tomatoes and carrots; sauté 3 to 4 minutes.
Stir in drained and rinsed beans, crushed tomatoes, and all dried herbs and spices including salt and pepper; cook for 30 minutes over low heat.
Once cooked and just before serving mix through the shallots, fresh parsley and coriander.
Serve over quinoa or brown rice, garnish with a little extra of the sliced shallots & fresh parsley
(NO BAKE!)
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