Chilli Non Carne

4 Litre Saucepan and Cover 3 Litre Saucepan and cover

• 1 table spoon olive oil
• 1 large brown onion finely diced
• 2 cloves garlic minced
• 2 sticks of celery chopped
• 1 large red capsicum chopped
• 2 carrots chopped
• 1 heaped teaspoon chilli flakes
• 1 heaped teaspoon cumin powder
• 1 heaped teaspoon oregano
• 1 heaped teaspoon paprika
• 1 x400 g can tomatoes
• 1 heaped tablespoon tomato paste
• 1 Cup finely chopped mushrooms (optional )
• 1 cup vegetable stock
• 3 cans red kidney beans
• 1 lime
• A few sprigs of Coriander

To Serve

• Rice
• Guacomole
• Sour cream or a dairy free alternative

Method

In the 4 litre, heat the olive oil and gently brown the onion, carrot, capicum,carlic and celery until opaque.

Stir in the tomato paste, add the aromatics and combine well.

Add the cup of stock and deglase the pan. Add the tomatoes, beans and mushrooms ( optional) and stir well .

Cover with the vent open over a medium heat. When the tone sounds turn to medium low and cook for 1 hour.

During the last 15 minutes gently simmer with the cover off sirring occassionally. Salt and pepper to taste.

Just before serving add the juice of a lime and a handfull of fresh corriander.

Serve with fluffy rice, home made guacomale and sour cream.

Enjoy every hearty spicy bite.