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  • Writer's pictureJo O'Neill

Fy-Anna's Super Chilli

Fy-Anna’s Super Chilli Supper (Vegan friendly)

Serves 4


2 tbsp coconut oil or olive oil

4 garlic cloves, minced

2 medium white onions

250g chestnut mushrooms, finely chopped

1/2 green pepper chopped

1/2 red pepper chopped

2 carrots, chopped small

1 big tin sweetcorn, drained

2 tins kidney beans, drained

2 tins black beans, drained

2 tins chilli beans, DO NOT DRAIN

1 tsp cumin

1/2 tsp ground coriander

2 tbsp chilli powder

Hot sauce, to taste

Salt and pepper to tasteBasmati rice - 250g uncooked weight

2 avocados

Tortilla chips (original or spicy flavour)


Heat the oil in a large saucepan. Sauté the veg and spices for about ten minutes, stirring frequently. Add some water if the veg starts to stick to the pan.

Add all the beans and sweetcorn and simmer on a low heat, cover for about half an hour. Stir and then simmer for another 20 minutes, covered.

Cook the rice.

Then taste the chilli and add salt pepper and hot sauce to your liking.

Serve with chopped avocado and tortilla chips.


NB. This meal is also great when prepared in a slow cooker. Simply fry the veg and spices then add to the slow cooker with the remaining ingredients and cook on low for 4-6 hours.

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