Veggie Chilli

This recipe is freezable, and is super versatile. You can serve it with rice (as we most often do), with corn/tortilla chips, in a wrap as a burrito, as a quesadilla or on nachos. Also, because the chilli is separate, it is perfect for little mouths too.

⅓ cup olive oil (plus some)
2 red onions
1.4L passata
3 cloves garlic
1.5 cups water
1 tablespoon smokey paprika
1 teaspoon mild paprika
2 teaspoons white or apple cider vinegar
6 capsicum (peppers) – chopped into small chunks
6 400g tins mixed beans, drained
1 big bunch coriander – roughly separate the stalks and leaves
2 avocados
2 limes
5 cayenne chilli’s

View the full recipe at Modern Day Missus →