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Vegan Chilli

Vegan
Serves: 6
⌚︎ 1h

Ingredients

  • 2 onions
  • 2 large garlic cloves
  • 1 red chilli
  • 1 green pepper
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tsp sweet smoked paprika
  • 400g tinned kidney beans
  • 400g tinned black beans
  • 2 tbsp olive oil
  • 2 tbsp chipotle paste
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 800g tinned chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 250ml vegetable stock
  • 350g vegan mince
  • some rice
  • 2 avocado (diced)
  • some chopped coriander

Equipment

  • 1 × small bowl
  • 1 × medium bowl
  • 1 × casserole or heavy lidded pan

Steps

  1. Chop 2 onions, crush 2 large garlic cloves, finely chop the 1 red chilli, dice 1 green pepper.
  2. Mix together in a small bowl: 2 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground cinnamon, 1 tsp sweet smoked paprika. This is your spice mix.
  3. Drain the 400g tinned kidney beans and 400g tinned black beans. Optionally put these in a medium bowl.
  4. Fry the onions, garlic and chilli in 2 tbsp olive oil in a casserole or heavy lidded pan for 10 minutes until softened, then add the peppers and cook for another 5 minutes.
  5. Stir in 2 tbsp chipotle paste, spice mix, 1 tsp dried oregano, 1 tbsp tomato purée, 800g tinned chopped tomatoes, 1 tbsp balsamic vinegar and 250ml vegetable stock, and bring to a simmer. Cook for 20 minutes then add the 350g vegan mince and beans, and simmer for another 15 minutes, adding a splash of water if it gets a little thick.
  6. Season and serve with some rice and a topping of 2 avocado (diced) and some chopped coriander, if you like.