Protein and fibre packed, this is a great vegan alternative to traditional chili. It’s one of those recipes that is great made in bulk and eaten as leftovers or frozen in portions, the flavours will just continue to develop after it cools.

Serves: 4 | Cook time: ~ 1 hour

Ingredients:

2 Tbsp olive oil
1 medium brown onion
1 large carrot
1 red capsicum
2 clove garlic 
2.5 Tbsp olive oil 
1/4 tsp smoked paprika
1/4 tsp dried oregano
Pinch of salt + pepper 
1/4 tsp dried chili flakes (optional) 
2 tsp tomato paste 
1 can low-sodium chickpeas 
1 can low-sodium kidney beans 
1 can low-sodium crushed tomatoes 
Handful of parsley

Method:

• Dice onion, carrot (half carrot lengthways and cut into half rounds) and capsicum and crush garlic

• In a heavy-based pot heat oil and sauté onion until starts to brown (approx 3-4 min)

• Add herbs and spices to the pan and fry off lightly

• Add carrots, peppers and garlic, and tomato paste and sauté for 2-3 minutes

• Add the can of tomatoes as well as the water from 1 of the cans of beans and bring to a simmer

• Leave to simmer for 20 minutes with the lid ajar, stirring occasionally

• Add the drained beans, chickpeas, and chopped parsley and simmer with the lid on for another 10 minutes and 5 minutes with the lid off

• If you have a lot of excess liquid, simmer with the lid off for a few minutes