This vegan chilli is packed full of spices and vegetable. This one pot wonder can be served with quinoa or rice, and is perfect for batch-cooking.

Ingredients:
1 zucchini diced
1 red capsicum diced
400 g or 1 can of red kidney beans
200g sliced mushrooms
1 carrot diced
1 red chilli finely diced
1 green chilli finely diced
3 garlic cloves crushed
1 white onion
2 tsp smoked paprika
2 tsp cumin
1 tsp coriander
1 tsp cinnamon
1 tsp oregano
1 avocado
1 tsp of sesame seeds
1 cup of broccoli sprouts
1 cup of coriander
1 can of diced tomatoes
Juice of one lime
Salt to taste

Method:
1. Add onion and garlic to a medium heated pan and sauté until translucent. Add mushrooms, salt, oregano, cumin, paprika, coriander and cinnamon powder and cook for 5 mins.
2. Add kidney beans, carrot, zucchini, capsicum, red and green chilli and stir through for a further 10 mins.
3. Add tomato paste, lime juice and bring to a boil and simmer for 20 mins.
4. To serve top with fresh coriander, lime wedges, broccoli sprouts, sesame seeds and avocado.
5. Enjoy!

Serves 4