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Mung Bean Chilli
Mung beans are one of my favourite pulses and their almost meaty taste and texture means they work well even for determined non-vegetarians! These are the beans that are often used for sprouting.
1 cup Mung Beans soaked for 3 hours but not cooked, then drained
1 x 15 oz. can kidney beans
2 x 15 oz. cans tomato passatta
1 x 10 oz. can chopped tomatoes
3 fresh tomatoes chopped
1 onion, chopped
1 tbsp chili (I like the jars of lazy chilli!)
1 tbsp cumin
1/4 tsp pepper
Add these later.....
1 coarsely chopped green pepper 1 coarsely chopped red pepper 3 stalks coarsely chopped celery
1 tbsp cocoa powder
2 limes zest and juice
(4 chili peppers) optional - use chopped jalapenos
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Chuck all the first ingredients into a large pan and bring up to boiling point.
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When the chilli is simmering nicely pop the lid on and leave for an hour or so. (This is even better done in the slow cooker)
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Add the second lot of ingredients and simmer for half an hour or so.
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Serve as you would a beef chili, with tortillas, rice, salsa, guacamole.......
