Vegan Double Bean Chilli
Chilli Con Carne was one of my favourite dinners growing up - it’s so warming and comforting, perfect for a cold and dark winters evening. This Chilli, packed with two types of beans, is bursting with fibre and plant-based goodness! Just right amount of heat and richness, you won’t regret making this dish. Pair it with fluffy rice, on top of a fluffy baked potato, or toasted wholegrain bread.
Serves: 5 - 6 | Total Cooking Time: 50 minutes
Ingredients
2 red onions, peeled & finely chopped
4 cloves garlic, chopped
3 bell peppers, sliced (assorted colours)
1 x 400g tin chopped tomatoes
2x 400g can of red kidney beans, drained and rinsed
1x 400g can of black beans, drained and rinsed
4 tablespoons of tomato purée
2 tsp ground cumin
2 tsp smoked paprika
2 tsp dried oregano
1 tsp cayenne pepper
1 tsp mild chilli powder
1/2 tsp ground cinnamon
2 low salt vegetable stock cubes mixed into 150ml boiling water
4 bay leaves
2 heaped tsp cacao powder
Instructions
Sauté the onion, red peppers & garlic in a large frying pan on medium heat for around 5 minutes, or until softened.
Add in all of your spice mix and cook for a further 3 minutes.
Next, add in your chopped tomatoes, and tomato purée. Allow to cook for 5 minutes before adding your vegetable stock and canned beans.
Bring to a simmer, add in your bay leaves and cacao powder and leave to stew for 20 minutes or so (if you have the time, you can also turn down the heat to low and allow to stew for up to an hour, which really helps to bring out the flavours and thicken the sauce).
Take off the heat and serve either on its own, over wholegrain rice, with quinoa or even toast (yes, toast, trust me it’s good).
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.
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