So here we are with that pantry full of tins that once looked like a good idea but you weren’t sure! Now is the time to use them and make some comfort food for the ones you love.

This vegan chilli is great my itself with nachos or over rice.

I’m pretty shit at writing recipes so please forgive me as I try my best to look at the picture and then explain what it was I did to create this!

lets start with what you will need…

1 medium onion

3 medium carrots

2 bell peppers different colours if you have

2 celery stalks

1 can of sweet corn kernals

3 cloves of garlic – more if you love it!

1/2 tsp chilli flakes

1 TBSP oregano

1 can of  red kidney beans or chilli beans if you have them.

either fresh tomatoes diced up – 3 vine or plum, or 1 can of diced tomatoes.

 

So what your going to do it dice up the onion as smallish as you can then add the garlic either Finley minced or through a microplane.

cook out these in a medium pot until they are gaining colour and smelling delicious.

then add in the chilli and oregano, I also added I some paprika and a tiny drop of chipotle powder.

then add in your carrots and bell peppers along with celery cut up into a small dice, and corn, basically think about how you’d like to have this on your nacho chips, well thats what I do anyway.

cook out the vegetables slightly then add in the tomatoes and let them simmer down slightly, add in your beans. If you want at this stage you can add in a little more water and let the mix reduce down cooking out slowly over time.

add salt and pepper.

I left this to cook out slowly over 30-45mins till the carrots were cooked.

If you wish you can add some chopped up cilantro or parsley.

 

Enjoy this with rice, nacho chips or whatever tickles your fancy!

take care of you

cupcake xx