Mushroom & White Bean Chilli With Courgetti


Serves 4


4 courgettes

1 tin of chopped tomatoes

1 clove of garlic, chopped

1 red onion, chopped

1 tin of cannellini beans

250g of mushrooms, chopped

1 chilli, chopped

1 tsp of cumin

1 tsp of paprika

Olive oil

1 tbsp of Vegemite (you could use another yeast extract but hailing from Oz, Vegemite is my go to, or alternatively use 1 tsp of vegetable stock




In a pan, fry the onion and garlic in a drizzle of olive oil for around 5 minutes.

Add the tomatoes, beans, mushrooms, chilli, cumin and paprika and salt to taste.

Add a little water until you have the desired consistency, then stir in the Vegemite or stock.

Bring to the boil and then lower the heat and simmer with the lid on for 30 minutes.

Fill another pan with water and put on the hob to boil.

Julienne the courgette to make courgetti, I use a kisag julienne peeler which I bought a couple of years ago at Vegan Life Live in a set of 3 different peelers, definitely worth an investment. You could of course also use a spiralizer.

Drop the courgetti in the boiling water for 3 minutes and then drain.


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