Even for persistent carnivores, I think most people have had enough meat-based meals recently to enjoy a filling, anti-oxidant rich and delicious vegetarian option at this point in the year. This is my favourite chilli (yes, even better than Jamie's!).
It comes from Patrick Holford and is a low GL recipe if served with 40g wholegrain rice.
Serves 4, or fridge / freezes happily.
2 tsp coconut/olive oil
1 sliced onion
2 cloves of garlic, crushed
1 pepper, diced
1 tsp ground cumin
1 tsp crushed chilli flakes/powder (adjust to taste)
250g mushrooms, sliced
1 x 400g can chopped tomatoes
3 tbsp tomato puree
1 x 410g can kidney beans, drained and rinsed
1 x 410g can borlotti beans, drained and rinsed (or any other combination)
3 tsp Marigold bouillon powder
1. Heat the oil in a pan and fry the onion and garlic for 2 minutes.
2. Add the pepper and spices and cover to sweat for 5 minutes, until the peppers soften
3. Add the mushrooms and cook for a minute until they soften
4. Tip in the chopped tomatoes, tomato puree, beans and bouillon powder. Stir, then cover and simmer for 5 minutes.
Serve with brown rice
