Bring on the “chilli” nights and have this for dinner
1 green pepper
1 red pepper
2 garlic cloves
Grape seed oil
2 ears of corn
1 can tomato paste
2 cans of black beans
1 can white kidney beans
1 can red kidney beans
2 cups chopped tomatoes
2 cups vegetable stock
2 tbsp bbq sauce
1 tbsp crushed chillies
1 cup shredded carrots
2 stalks of celery
Salt & Pepper
In a frying pan heat your oil. Chop both peppers and onion, then throw into pan with sliced garlic. Add some salt and pepper and let this simmer for 25 minutes on low heat.
In the meantime, chop your tomatoes and carve the corn off the cob. Set aside.
When your pepper mixture in the frying pan is soft now transfer into a soup pot and add in your vegetable stock, corn and tomatoes. Keep on medium heat for 20 minutes, stirring regularly.
Now, rinse out your beans and chop your celery.
Then add beans, tomato paste, bbq sauce and crushed chillies into your soup pot. Medium heat for 10 minutes,
Then add in your shredded carrots and celery.
Let this all cook together on medium heat for an additional 20 minutes.
This makes 6-8 delicious servings. For some extra fun top with shredded cheese and avocado slices.