Vegan Prebiotic Chilli

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I legit make this weekly and have it in the fridge for lunches. The teens in my life also love this and will snack on it when it’s handy! It’s my secret feel good food 💛

It’s super easy to make and keeps well. Best of all it’s packed full of prebiotics! Which make you happy and get your tummy and health in order.

If you want to give yourself a good dose of fibre, vitamins and prebiotics then get this in your belly today.

Ingredients

• 2 cans pinto beans in water
• 1 can corn in water
• 2 white onions
• 5 cloves garlic
• 1 green pepper
• 1 TBS tomato paste
• 1 can tomatoes
• 500ml vege stock
• oregano
• chilli powder
• ground cumin
• S&P

Method

Drain the corn and beans into a colander and rinse well.

Dice onions and green pepper and soften in a pan with a little olive oil. I add some vege stock to keep things moving.

Add P&S, oregano, chilli and cumin to taste.

Add in beans, corn, tomatoes and tomato paste.

Add remainder of stock and bring up to boil.

Turn down and simmer for 25 mins stirring frequently.

Enjoy!

I eat this with gluten free penne pasta… so yum. Or add it to rice.