Vegan chilli

Ingredients

• 400 g Canned kidney beans, drained
• 400 g Canned tomatoes
• 1 pcs Red bell pepper, diced
• 100 g Sweet corn, canned
• 2 tbsp Tomato paste
• 1 pcs Red onion, chopped
• 3 clove Garlic, minced
• 1 tbsp Canola oil
• 1/2 tbsp Hot chili powder
• 1/2 tbsp Sweet red paprika powder
• 1 tsp Cane sugar
• 1 tsp Cumin, ground
• 1 tsp Marjoram, dried
• 2 pinch Salt
• 2 pinch Allspice, ground

Method

1. Pour the oil in a pan over medium heat and let it heat for around 2 minutes. Add the onions then cook until translucent for around 5 minutes. Stir in the garlic, hot chilli powder, paprika, cumin, and red pepper, stirring frequently and let the mixture cook for 5 more minutes.
2. Add tomatoes, marjoram, and sugar to the mixture as you stir. Follow by adding the tomato paste and season with salt and pepper.
3. Once the minced mixture starts boiling, reduce the heat and let it simmer with the lid for 40 minutes. Stir occasionally to ensure the sauce doesn’t stick to the bottom.
4. Wash the kidney beans then add them to the pot. Add a bit of water if the sauce is too thick and bring the pot to a boil and let it cook without the lid for around 20 minutes on reduced heat.
5. Taste to ensure your chilli is well seasoned. Turn off the heat and let it stand for 15 minutes to allow all the flavours to come together.
6. Serve with fajitas.