CHILLI BEAN MIX

Vegetarian cuisine has garnered – rather unfairly- the reputation of being crap and boring. Sadly, this has been exacerbated by the meat-free 'options' I've encountered in many a cafe and restaurant (garden salads, burgers without the pattie...I’m not kidding. A pub in Freo recently had a ‘vegetarian Wagyu burger’ on the menu). GC is here to bring the good news – not only is vego food simple to whip up, it’s easy on your waistline AND your wallet. chilli bean mix precipitated my love affair with vego cuisine and what’s more, it requires almost zero effort. depending on your tastes, you can tweak the recipe to anything from mildly peppery to cast-iron stomach fiery.

1 brown onion
400g can of 4 bean mix
1 tin of roma tomatoes
1 stalk of celery, chopped
1 red capsicum, diced
4 minced garlic cloves (or 2 teaspoons of the pre-crushed stuff)
 2 red chillies, sliced

Chop up the onion and lightly fry with the garlic. After 2-3 minutes add the chilli. Grab a large saucepan and transfer the mix, adding in capsicum, celery, 4 bean mix and roma tomatoes (including the juice). Bring to a boil then simmer for 30 minutes – the tomatoes should start to break down and the mix will reduce. Serve it on grilled Turkish bread!

GC difficulty rating: 4/10