Vegan Mexican Chilli With Mixed Beans
A vegan twist on a classic dish. The mixed beans in this dish provide a great source of plant proteins and fibre. When using beans from a can be sure to rinse and wash them thoroughly to ensure you remove all the white foam which contains phytates, a protective coating around the beans which can make them hard to digest and prevent you absorbing all their nutritional goodness.
Add a tbsp of water to a pan and lightly saute the onions and garlic until starting to soften.
Add chilli powder, paprika and cumin and fry gently for a minute or so to release the flavour and oils from the spices.
Add the pepper for a further 2-minutes.
Add veg stock, tomatoes, tomato puree, and washed beans, stir and allow to simmer 10 to 15 minutes or until the sauce is thick. Then stir in the fresh coriander.