Vegan Chilli

Vegan chilli! This is one of my absolute favourites! It's so yummy, easy and packed with all the protein you need. I love making a huge batch to freeze and use for quick easy meals when time is not my friend. This chilli is extremely versatile, pairing it with tacos, wraps, nachos or rice make some great choices. It is just so easy and hearty, just what my little university student tummy needs. I've used lots of different pepper colours, they all work wonderfully together. You can also use a 4 bean mix instead of the sugar beans if your heart desires.

I hope you enjoy it as much as I do.


Ingredients:

- 1 can diced tomatoes
- 1 can diced Mexican tomato mix
- 1 can of lentils
- 1 can of sugar beans
- 1 onion
- 2 cloves of garlic
- 1 chopped red pepper
- A handful of frozen sweet corn
- A handful of frozen carrots
- Chilli spice mix

Method:

1. Chop the onion and garlic, fry with either olive oil or water. Cook until soft.
2. Add the chopped red pepper with all the tinned goodies.
3. Throw in the frozen vegetables and spices, let it simmer until the vegetables are nice and soft.