- 2 tbsp Sunflower Oil
- 1 Medium Onion, finely chopped
- 1 Chopped red pepper
- 1 tsp Cumin
- 1 tsp paprika
- 1 tsp oregano
- 500g Winter vegetable mix (butternut squash, sweet potato, swede)
- 400g Chopped tomatoes
- 2-4 tbsp. Lion Mexican Hot Adobo Sauce
- 410g Can drain and rinsed mixed beans
Mexican Chilli non Carne | brought to you by Lion Sauces
Mexican Chilli non Carne | brought to you by Lion Sauces
Spicy vegan delight with cool and creamy Lion Vegan Mayo.
Ingredients
Method
Heat the oil in a large pan
Add the chopped onion and soften for 2-3 minutes
Add the red pepper and winter vegetable mix and cook for 2-3 minutes
Add the paprika and cumin and fry off for a couple of minutes
Reduce the heat and add the chopped tomatoes, rinsed mixed beans, oregano and desired quantity of Lion Mexican Hot Adobo Sauce
Season and allow to simmer for 40 minutes until the vegetables are soft and tender
Serve with plain boiled rice or deep fried tortillas and Lion Vegan Mayo
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