Directions
Yields: 4 Servings
Instructions:
this can be adapted with different veggies and spices to personal taste
Ingredients:
| 2 | onion -chopped |
| 2 cloves | Garlic, minced |
| 1 | red chilli (diced) |
| 2 | carrots (chopped) |
| 2 | Celery, thickly sliced |
| 2 | Bell Peppers (add as many as you want - whichever colour) |
| 1 cup | mushrooms- chopped |
| 2 cans | Kidney beans (drained) |
| 2 cartons | Tomato - diced (i used passata) |
| 1 dash | chili powder (use to personal preference) |
| 1 drop | oil oil |
Steps:
sauté the onion and garlic for around 5 minutes until the onions are translucent
add chilli and cook until fragrant (2 mins)
add in the carrots and celery and continue to cook on a high heat for around 3-4 minutes
add in the bell peppers and continue to cook on high heat (2 mins)
add in mushrooms and turn heat to low-medium, allow up to 5 minutes for vegetables to become tender (5 mins). the veggies should all reduce in size and juices should start to gather at the bottom of the pan at this point
once veggies are tender add in kidney beans and continue to cook on low-medium for around 3 mins
add in chopped tomatos, ensure you stir it well so all veggies are covered. leave on a low heat for juices to reduce (7-8 mins)
add in chilli powder and any other spices to taste and leave on a low heat, ensure you mix them in well and give at least 5 minutes for spices to cook properly
Source: myself
