Recipe – Vegan Chilli
Here is a sneak-preview recipe from my January Kickstart online nutritional programme which starts on Monday 13th January. It is a delicious, warming vegan chilli, perfect for Veganuary.
METHOD ● In a large saucepan, gently sauté the onion, chilli pepper, red pepper and garlic in the coconut oil. ● Add the butternut squash and mix in the chilli powder and cumin. ● Stir in the tomatoes, then add the beans and lentils, followed by the water and stock cube. ● Leave to simmer for about 15 minutes, or until the squash is tender. ● Serve with fresh coriander and sliced avocado ● If you are especially hungry, serve with 2-3 tablespoons of cooked quinoa per person.