veggie loaded chilli

We basically lived of this meal in uni and I haven’t made it for years. We love it because it’s really easy to make, packs a nutritional punch (hello eating the rainbow 🌈 ) it’s really satiating because of the beans (plant protein).
A big pot of this will have you sorted for a few lunches and dinners. Can also be served with rice or quinoa and some corn chippies for a variation. I like to top it with some avo, yoghurt and fresh herbs but choose your own adventure.

Ingredients:
1 red onion, diced
10 mushrooms, roughly chopped
1 jalapeño, sliced
1 tbsp olive oil
6 tomatoes, roughly chopped
2 red capsicum, diced
1 carrot, diced
1 zucchini, diced
1 corn, kernels removed
1 tbsp paprika
1 tsp cumin
1 tsp coriander
2 cans of preferred beans (I used black and kidney)
Salt and pepper

Optional to serve:
Organic pot set yoghurt
Avocado
Coriander and spring onion
Lime

Method:
Heat a large pot with olive oil and add onions, jalapeño and mushroom. Cook for 5 minutes or until fragrant and lightly golden. Add the rest of the vegetables and spices and simmer for 30 minutes or until tomato started to break apart and vegetables are soft. Add the beans and heat through. Season with salt and pepper to taste. Serve with yoghurt and garnish with coriander, spring onion and lime.