Vegan Chilli Con Carne

INGREDIENTS

• 2 Carrots, grated

• 2 Celery Sticks, thinly sliced

• 1 Onion, finely chopped

• 1 Red Pepper, finely chopped

• 600gram Tomato Puree

• 2 x 400gram Tins Black Beans

• 1 x 400gram Tin Red Kidney Beans

• 1 Jalapeno Pepper, deseeded and finely chopped

• 1 Teaspoon Chilli flakes (add more if you like it extra spicy)

• 1 Tablespoon Sweet Paprika

• 1 Stick of Cinnamon

• 1 Tablespoon Cumin Seeds

• Brown Rice to serve

• Salt and Pepper

• Fresh Coriander

INSTRUCTIONS

1. Place the carrot, celery sticks, onion, red pepper and garlic into a large saucepan.

2. Add the tomato puree, both the beans, jalapeño pepper, chilli flakes, sweet paprika, cinnamon stick, cumin seeds to the sauce pan along with some salt and pepper, to taste.

3. Cook the chilli for about 10 minutes, stirring it well, until it is lovely and warm and everything’s nicely mixed together.

4. Remove the cinnamon stick

5. Pour the chilli over brown rice and service with fresh coriander and I love sliced avocado with mine and sometimes even a dollop of coconut yoghurt.

6. Enjoy!

SERVES 4