Vegan Mexican chilli

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Main Course

Cuisine: American/Mexican

Equipment

• saucepan

Ingredients

• 2-3 tbsp. oil
• 1 onion medium
• 3 garlic cloves
• 1 tbsp. jalepano or as per taste
• ¾ cup carrots or 1 large
• 2 capsicums 1 red and 1 green
• 1 can tomato puree 1 can is approx 400gms
• 2 cans black beans 1 can is approx 400gm
• 3 cups water
• 1 tbsp. paprika powder
• 1 tbsp. Mexican seasoning or curry powder
• ½ Avocado optional for garnish
• 1 tbsp. lime juice

Instructions

• Heat oil in a saucepan. Add onion garlic jalepano, and cook until onions are dark brown.
• Add carrots and cook for 5 mins.
• Add red and green bell peppers , along with seasoning and paprika. Cook for 5 minutes
• Now, add tomato paste and cook for 10 mins.
• Add 3 cups of hot water along with canned beans and allow it come to boil
• Stir in between and let it simmer for 10 minutes.
• Adjust water and seasoning as per taste,add lime juice at the end.
• Serve hot.

Notes

If you do not have mexican season, just make one with mixing equal quantities of garlic powder,ginger powder and cumin. Curry powder also works well here.