Ingredients :
2 cups cooked freekeh (can also use quinoa or a cup of borlotti beans)
1 jar passata
2 tablespoons of organic salt free tomato paste (can omit but just makes a bit thicker and more tomatoey!)
2 vine tomatoes
2 cups veg stock
1 cup red kidney beans
1 cup black beans
1 red onion
2 cloves garlic, minced and set aside for 10 minutes
1 cup coriander (fresh chopped)
1 tablespoon organic cold-pressed coconut oil/100% grass-fed ghee
1 teaspoon paprika
1 teaspoon ground coriander
¼ teaspoon cayenne (alter to taste)
1 teaspoon cumin
Method:
- Place everything in the slow cooker or a large pan on the stove and let it simmer for a couple of hours until tender
- Serve with fresh coriander and some vegan sour cream. As an alternative, I have also previously added two eggs and placed the pan in a 200°C oven for 15 mins for chilli with baked eggs!