This easy vegan chilli recipe was shown to me by a friend years ago. Since then it has been our easy go to meal when we have little time to cook but still want something healthy and delicious.
400g tin diced tomatoes
400g tin red kidney beans, drained and rinsed
400g water (fill the diced tomato tin with water)
1 corn off the cob
1 zucchini, diced
1 capsicum, diced
1 red onion, diced
1 red chilli, chopped
1/3 cup brown rice
1 tbsp cumin
2 tsp stock powder
salt and pepper
*optional 1 tbsp Nutra Organics bone broth powder
For the guacamole mix:
1 avocado, mashed
1/2 red onion, diced
1 lemon juiced
Place all the chilli ingredients in a large saucepan and bring to a boil. Cover and simmer for 30mins, stirring every 10 minutes.
Heat up your tortilla, add your chilli mixture and top with the guacamole. Enjoy!
These corn tortillas are delicious and also the healthiest option we can find. We find them stocked at Tony and Marks Brickworks. La Tortilleria Website