-Mexican-

Vegan chilli

Ingredients

    5ml of oil

    Half a red onion finely chopped

    2 cloves of garlic finely chopped

    1 red pepper cut into small squares

    1 tsp of chilli powder

    3 tsp of smoked paprika

    1 teaspoon of cumin

    1 tsp of sweet chili sauce (optional)

    6 button mushrooms chopped small

    400g can of kidney beans

    400g can of chopped tomatoes

    1 sweet potato cut into bitesize chunks

    1 carrot chopped small or grated (optional)

    2 tsp of soy sauce (optional)

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Main serves 4

It has always been my dream to be a chef but due to my disability, I have been presented with a few obstacles that stand between me and achieving this dream. In the Shaky Cookbook I have shared some of the tricks I use in the kitchen to help me cook, as well as some of my favourite meals and hopefully, I can inspire people, whether they share my disability or just love good food, to go and cook up a storm.

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1.

Fry the onion, garlic and red pepper in oil for 2 minutes on a low heat.

2.

Add the sweet potato, carrot and mushrooms then stir and continue to cook for another 2-3 minutes

3.

Now add 2 tsps of smoked paprika, chilli powder and cumin and stir everything together, continue to cook for another minute or so to make sure everything gets well coated with the spices.

4.

Add the sweet chilli sauce and then stir again, continue to cook for 2 minutes.

5.

Add the drained kidney beans, tomatoes (plus water from the can after you've swilled it out) and bring to the boil.

6.

Once it is boiling turn the heat down to low and simmer for at least an hour but preferably 2.

7.

Turn the heat off then stir in the soy sauce and 1 tsp of smoked paprika.

8.

Cover with a lid and leave it for ten minutes off the heat.

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