2 cans black beans
1 can pinto beans
1 can kidney beans (red or white)
2 cups frozen corn
1 medium onion chopped
2 medium peppers chopped
2 cloves garlic chopped
1 cup tomato passata (strained tomato in a jar) but you can also use 2 cups diced tomatoes
2 cups vegetable broth
1 cup salsa (mild or medium)
1 cup water (only if using the passata tomatoes)
1 sachet chilli seasoning mix
1/4 cup ‘ish’ of olive oil
Chop veggies and sauté in the olive oil
Add tomato, salsa, chili seasoning and stir.
Rinse and drain all the canned beans and add to pot. Mix.
Add corn and water (if using passata).
Cook on medium heat uncovered for about 30 min stirring periodically to check for sticking.
Cover chilli, reduce heat to low and cook for another hour.
Although this dish is vegan, it is yummy served with a couple of dollops of sour cream. We like it with multigrain tortillas.
Great to bring for lunch too!
Full of protein and fibre and low fat yumminess!