Veggie Con Carne

I love creating this recipe, it's such warming alternative to traditional chilli con carne and can be whipped up in thirty minutes. Using a few basic ingredients of which you probably have in your cupboards somewhere you can create a comforting and filling dish. This recipe is adaptable allowing you to switch up the veggies as to what you have in your fridge or what is to your taste, you can also serve it in a variety of ways. I usually enjoy it by itself but you could also serve it with some rice, quinoa or bread.This recipe is also perfect for all you vegans out there and contains so many veggies helping you to get that five a day.

You will need:

Serves: 2                Cook Time: 25 minutes

2 Garlic Cloves Chopped

1 White Onion Diced

1 Red Pepper Diced

4 Chestnut Mushroom Diced

1 Carrot Diced

1 Tin Kidney Beans Drained

1 Tin Chopped Tomato's

2tbsp Tomato Puree

80ml Vegetable Stock

1tsp Chilli Powder

1/2 tsp Paprika

1tsp Cumin

1tsp Dried Oregano

Chili Flakes/Fresh Red Chili - Optional

Method:

Step 1 - Once you have chopped up all of your vegetables, start by frying off your onion and garlic for around 5 minutes in a large saucepan until softened. I used coconut oil spray to fry them but feel free to use any oil of your choice.

Step 2 - Next you will need to add your pepper, mushrooms and carrot to your pan frying them off with your onion and garlic for another five minutes. Season with some salt and pepper.

Step 3 - Once you have done this add your vegetable stock either homemade or bought. Here I used half a Knorr vegetable stock pot dissolved in 80ml boiling water. Cook for a further 5 minutes and then add the rest of your ingredients, the spices, kidney beans, chopped tomato's and tomato puree.

Step 4 - At this point you should give it a stir and allow it to cook for 15 minutes until cooked through and thickened slightly. Once ready serve and enjoy! You could also add in some soured cream or coconut cream to serve or some guacamole on top.