Veggie Mexican Chilli

One of my favourite dishes is chilli but I know unless I mince my own beef it’s not that great for me so I decided to make a veggie chilli and I was pleasantly surprised!

Here is the final result:

So first of all I fried off some onion, one chilli and garlic until the onions were translucent :

After this I added some romana red peppers, some red wine and lots of mushrooms 😋:

I stirred all these together and let them simmer for five minutes. I then added some red kidney beans, a tin of chopped tomatoes and some tomato purée:

I mixed this all up and let it simmer for another 10 minutes or so. (In this time I attempted to clean up!)

I then had a bit of a cheat and heated a packet of gluten free tilda rice in a saucepan and to plate just added this on the bottom and then the not so beefy chilli on the top 🙂

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