Vegan Chilli

Prep Time: 10 minutes

Stove Time: 20 minutes

Wonderbag Time: 2 hours 

Serves: 4

INGREDIENTS

• 1 can chickpeas

• 1 can black beans

• 1 tsp olive or vegetable oil

• 1 red pepper, chopped

• 1 white onion, chopped

• 1 1/2 cups low-sodium vegetable broth

• 1 can chopped tomatoes 

• 1 red chilli, finely chopped

• 3 tsps chilli powder

• 1 tsp salt

• 1/2 tsp ground black pepper

  
  

Garnish options: Greek yoghurt, fresh coriander leaves, chopped avocado, tortilla chips and hot sauce

DIRECTIONS

• Drain and rinse your chickpeas and black beans, then add to the pot.

• Heat your cooking oil on a low heat, then add the chopped peppers and onions. Stir in the vegetable broth, canned tomatoes, green chillies and chilli powder. Stir to combine, then season with salt and pepper. 

• Bring to a boil, then cover the pot with your lid and allow to simmer for about 10 minutes.

• Switch off your gas or electricity source, and place a tea towel at the bottom of your Wonderbag.  Swiftly transfer your pot into the Wonderbag, cover the Wonderbag with its fabric lid and secure by pulling the cord tightly. Allow the dish to cook undisturbed for a minimum of two hours.

• Serve with rice and garnish.