Vegan chilli
A sweet 'n' smoky chilli non carne recipe (see what we did there?) with vegan mince, two types of bean and plenty of spices for added kick
- Total:
- Serves: 6 persons
Ingredients
- 2onions, chopped
- 2large cloves garlic, crushed
- 1red chilli, finely chopped
- 2tbsp olive oil
- 1red pepper, diced
- 1green pepper, diced
- 2tbsp chipotle paste
- 2tsp ground cumin
- 1tsp ground coriander
- ½tsp ground cinnamon
- 1tsp sweet smoked paprika
- 1tsp dried oregano
- 1tbsp tomato purée
- 2x 400g tins chopped tomatoes
- 250ml vegetable stock
- 1tbsp balsamic vinegar
- 350g vegan mince
- 400g tin kidney beans
- 400g tin black beans
- cooked rice to serve
- 2avocado, diced, to serve
- small bunch coriander, leaves picked, to serve
Instructions
Step 1
Fry the onions, garlic and chilli in the olive oil in a casserole or heavy lidded pan for 10 minutes until softened, then add the peppers and cook for another 5 minutes.Step 2
Stir in the chipotle paste, spices, oregano, tomato purée, chopped tomatoes, balsamic and stock, and bring to a simmer. Cook for 20 minutes then add the vegan mince and beans, and simmer for another 15 minutes, adding a splash of water if it gets a little thick. Season and serve with rice and a topping of diced avocado and chopped coriander, if you like.