Veggie Chilli Bowl
You will need: chopping board & knife; blender; stainless steel pots; glass jars w/ lid for storing;
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
30minutes 0
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
30minutes 0
Ingredients
Veggie Chilli Bowl
Mexican Seasoning Spice Mix
Instructions
  1. Mexican Seasoning Spice Mix: Blend all spices together and set aside.
  2. Add Coconut Oil to a large pot on high heat. Roughly chop Onion, add to the pot and cook until soft.
  3. Finely chop Chilli with the seeds and stir into the pot.
  4. Roughly chop the Capsicums / Bell Peppers and stir into the pot.
  5. Finely chop the Mushroom and grate the Carrot and stir into the pot.
  6. Finely chop the Garlic and add this, plus 2 ½ tbsp of Mexican Seasoning Spice Mix and stir into the pot.
  7. Add the Tomato Passata, Vegetable Stock and Coconut Sugar.
  8. Chop the Squash into small cubes, wash and drain the Beans and add to the pot.
  9. Slice the Zucchini and add to the pot to cook for 5 minutes before serving.
Recipe Notes

*Serve with Tomato Salsa, Guacamole in a bowl or in Lettuce leaf cups.

Clean Eating Tips to remember:

*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime – and a longer lifetime at that because of it. 

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied. 

*Olive Oil – it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil