Prep Time 15 minutes. Cook Time 35 minutes

Servings 6 people. Calories 51 kcal

Author Buffy Ellen

Ingredients

• 1 tbsp olive oil
• 1 brown onion-chopped
• 4 garlic cloves-crushed
• 1 ½ tbsp chili seasoning (not chilli powder!)
• ½ tbsp ground cumin
• ½ tbsp dried oregano
• 1 red capsicum-diced
• 1 carrot-grated
• 2x 400g tin diced tomatoes
• 1x 400g tin kidney beans
• 1x 400g black beans
• 1x 400g corn kernels
• 1 tsp salt
• chili flakes / powder (to taste)

To Serve

• Guacamole, fresh salsa, brown rice, corn chips & vegan cheese

Instructions

1. Heat oil over a medium-low heat in a large fry-pan, sauté onions and garlic for 10 minutes until onions are soft.
2. Add chilli seasoning, cumin and dried oregano- sauté for 1 minute until fragrant.
3. Add capsicum and carrot- sauté for a few more minutes.
4. Add tomatoes, drained tins of beans and corn, and salt.
5. Now let the magic happen! Cover and simmer for 30 minutes, mixing occasionally throughout. Once finished, taste test and adjust seasoning - add salt until it has reached your desired preference, and chilli flakes if you'd like.

To serve

1. Serve with fresh salsa, brown rice, corn chips, guacamole and a sprinkle of vegan cheese. Or try it  in a taco, in a burrito, or topped on toast.