A veganised version of a Mexican classic- a perfect option for an easy mid-week meal!
Mexican Bean Stew [Vegan]
For the chili
- 1 tablespoon olive oil
- 1 tin kidney beans, drained
- 1 tin chopped tomatoes
- 1 tablespoon tomato purée
- 2 medium potatoes, chopped roughly 3cm
- 1 onion, chopped
- 1 broccoli bunch, chopped
- 2 handfuls spinach
- 1 clove garlic, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon all-purpose seasoning
- 1 teaspoon brown sugar or sweetener of your choice
- salt and pepper
For the rice
- 2 cups rice
- 4 cups boiled water
- 1 vegetarian stock cube
To serve (per portion)
- 1/4 avocado, chopped
- 1 tablespoon dairy-free yogurt of your choice
- 1 tablespoon nutritional yeast, optional
For the chilli
Heat up a large pan on medium heat, add the oil. Once heated at the chopped garlic followed by the chopped onion and stir
Add chopped potatoes and all the seasoning (all-purpose, cumin, paprika and chili), and stir. Once the onion becomes translucent, add the chopped tomatoes and kidney beans.
Add the chopped broccoli, tomato purée and sugar. Bring to boil and season to taste with salt and pepper.
Simmer (lower heat) for 15 mins, covered with a lid.
Add the spinach and continue to cook for a further 5 mins with the lid off so that the sauce thickens further
For the rice
Rinse rice in a sieve then add to a pan. Add the boiled water and stock cube (stir to dissolve)
Bring to boil then cover with a lid, and reduce the heat to a minimum for 10-15 mins until soft. If there still water yet to be absorbed then drain with a sieve.
Serve the rice and stew, top with chopped avo, nutritional yeast (optional-for a slightly nutty taste) and vegan yogurt- enjoy!