Chilli

Ingredients

1 brown onion (diced)
3 cloves of garlic (finely diced)
1 box of chopped tomatoes
1 jar passata sauce
1/2 cup soaked and cooked kidney beans (or 1 can)
1/2 cup soaked and cooked black beans (or 1 can)
2 stalks celery (diced)
1 red capsicum (diced)
1 carrots (grated)
150g mushrooms (diced)
1 zucchini (grated)
1/4 teaspoon chili powder (more will be spicier)
1 tablespoon cumin
1 tablespoon paprika
30g chopped coriander
2 tablespoons of organic coconut oil or a good lug of olive / avocado oil 

Salt & pepper to taste

Directions

Heat oil in a large pot over medium heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add spices and cook stirring for about 1 minute

Add celery, capsicum, carrots and cook for about 5 minutes, or just until they start to soften. Add zucchini and mushrooms and cook for 2 minutes.  Add tomatoes and passata and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium low add beans and let the chili return to a simmer.  Cook for approx 20 minutes, add salt and pepper to taste.

Serve with chopped coriander and a cashew cream and or grated cheese. 

Perfect the next day stuffed into baked kumara