2 tablespoons olive oil
2 medium onions, diced
2 garlic cloves, crushed
350g packet Veggie Hack
1 teaspoon yeast
1-2 teaspoons hot chili powder
1 teaspoon paprika
1 teaspoon ground cumin
3tbsp tomato paste
2 tablespoons tomato ketchup
400g can chopped tomatoes
250ml (8 fl oz) vegetable stock
1-2 teaspoons sugar
Salt and freshly ground black pepper
420g can red kidney beans, drained
420g can cannelini beans, drained
1st Heat the oil in a non-stick frying pan and fry the onions and garlic soft. Add fry Veggie Hack and for a few minutes. Then add the yeast extract and spices, with so much chili powder as you want. Cook for a few minutes more.
2nd Add the tomato paste, ketchup, chopped tomatoes and stock. Bring to a boil, then simmer gently, uncovered, for 15 minutes stirring from time to time. Flavor with sugar and season.
3rd Add the beans and stir cook for another 10 minutes, occasionally. Serve with rice, a dab of low-fat crème fraîche and a little grated cheese Cheshire.