vegan bean chilli.


A chilli for the chilly months. This cosy and warming dish is perfect for getting those veggies in after the festive season. Whether you're in a post-cheese slump or are fighting the sniffles, this could be wholesome, veg-packed dish for you. It's vegan, dairy free and gluten free too - plus since it's so easy to whip up and batch cook it's perfect for lazy Winter teas and midweek meals.


Shopping list.
♥ One white onion, peeled and sliced
♥ Two garlic cloves, peeled and crushed
♥ One small red pepper, de-seeded and sliced
♥ 400g tin of chopped tomatoes
♥ 400g tin of baked beans
♥ 400g red kidney beans
♥ 100ml vegetable stock (gluten free if required)
♥ 1 tbsp tomato puree
♥ 200g vegetarian style mince (frozen or fresh is fine
♥ 1 tsp paprika
♥ Chilli flakes, salt and pepper to taste

Step one. In a large pan, slowly cook the onion on a low heat for 5-10 minutes. Add the garlic and cook for a further 2-3 minutes, but don't let it brown or burn.

Step two. Add the red pepper, tomatoes, beans and stock and stir together. Cook for five minutes.

Step two. Add the remaining ingredients, allowing the mince to defrost if needed. Allow to simmer for a further 30 minutes and season to taste.


Serve up with your favourite rice or on its own. Enjoy with extra coriander or chilli if you like too!


Have you ever made a vegan chilli? What would be your secret ingredient?

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