Five Bean Chili (Vegetarian and Vegan friendly)

Here is a quick, easy and healthy style five bean chili served with rice and quinoa!

Ingredients:

-Mixed Bean Salad

-Chopped Tomatoes (I made mine from scratch which I liked better than regular tinned ones!)

-Rice and Quinoa (I used leftovers)

-Onions

-Garlic (I used garlic paste)

-Herbs and spices (I used: mixed herbs [thyme, coriander, oregano, basil], paprika, cumin, tumeric, chili powder, salt, black pepper)

Method:

-If you do not have pre-cooked rice and quinoa. I recommend 'Tilda's' own brand which I have used in the past, or make your own blend which should take around 20mins to cook.

-In a pan, melt some oil (I use coconut oil), sauté a generous amount of chopped onions and add a dash of salt, black pepper and garlic to the mix.

-After washing and draining them, add the beans to the pan and cook for 5mins.

-If making the chopped tomato sauce  from scratch, blend four medium sized tomatoes with some mixed herbs and salt. Pulse the blender for about ten seconds so the tomatoes are not 'runny'.

-Add the tomato sauce to the pan after the beans have. and reduce the temperature to a low heat so it can simmer. (Add mixed herbs in at this point if using tinned chopped tomatoes)

-Add paprika, cumin, chili powder and tumeric to the mix.

-Serve the chili over the rice and quinoa, and enjoy!

Nutritional Values per serving: 280cals/44g carbs