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Mung Bean Chilli

Green_Mung_Bean

 

 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

 

  • Chuck all the first ingredients into a large pan and bring up to boiling point.  

  • 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)

  • Add the second lot of ingredients and simmer for half an hour or so.

  • Serve as you would a beef chili, with tortillas, rice, salsa, guacamole.......

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