? O V E N R O A S T E D T H R E E B E A N C H I L L I

o v e n r o a s t e d t h r e e b e a n c h i l l i display image  9884ce65
o v e n r o a s t e d t h r e e b e a n c h i l l i display image 9884ce65

? O V E N R O A S T E D T H R E E B E A N C H I L L I ?

..with coconut yog, chunky avocado salsa and basmati rice ?

A super easy no faff chilli that you just chuck in the oven! Sometimes I find three bean chillis a bit…beany! But this one has mushrooms and red pepper in that add a bit more variety to your mouthfuls. This also made enough for 6, so is a great one for a big meal or a batch cook. This ones from the Green Roasting Tin.

To show you how easy it is, I’ll share the recipe below ⬇️

Ingredients
? red onion, roughly chopped
? 250g mushrooms, quartered
? 2 red peppers, cubed
? 1 tbsp olive oil
? 2 tbsp ground cumin
? 2 tbsp ground coriander
? 1 tbsp smoked paprika
? 1 tsp mild chilli powder
? 1 tsp chilli flakes
? 1 tsp garlic powder
? 1 tsp sea salt
? 1 tin of black beans, drained
? 1 tin of kidney beans, drained
? 1 tin of cannelloni beans, drained
? 2 tins of chopped tomatoes
? 200 ml veggie stock

Method
1️⃣ Preheat oven to 180 (fan)/200
2️⃣Throw in your mushrooms, onion and red pepper into a le crust/ big roasting tin. Rub with oil and all the spices. Pop in oven for 25 mins.
3️⃣Give all the veg a good stir. They should have softer. Add in all the beans, chopped tomatoes and stock. Give it a good stir. Pop back in oven for 35 mins.
4️⃣ Have a peep after 25 mins and give it a stir if in the le cruder as the top might be getting crispy!
5️⃣ Serve with rice or nachos. Chuck on some coriander, a dollop of coconut yoghurt and avocado salsa!
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