Chilli Non-Carne ★★★★★2 reviews

Ingredient

Spice Mix:

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp fennel seeds (optional)
• 1 tsp chilli flakes
• 1 tsp black peppercorns
• 1 tsp paprika
• 1 tsp salt

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• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 zucchini, diced
• 1 red capsicum, diced
• 1 green capsicum, diced
• 4 large field mushrooms, roughly chopped
• 1 can red kidney beans
• 1 can tomatoes
• 2 Tbsp tomato paste
• 1/2 ‘beef style’ vegan stock cube

Method

If you are using whole seeds then first grind all of the spices together in a pestle and mortar or spice grinder.
Fry the onion and garlic in a large saucepan until soft.
Add the carrots, zucchini, capsicum, mushrooms and continue frying until the vegetables start to soften.
Add the spice mixture and cook stirring for a further minute or two to allow spices to release their aroma.
Add the canned tomatoes, kidney beans, tomato paste and stock cube.
Continue cooking on a low heat (lightly simmering) for about 30 minutes. Taste and add further seasoning if required.