Vegan Chilli

One of the things I love about this recipe is that it is so versatile. You can mix up the bean and vegetable content; ideal if you have some leftover ingredients that need using up. A meat-free, hearty comfort food; perfect with rice.

Serves 4

Ingredients:

• 1 can of red kidney beans (drained and rinsed)
• 1 large carrot
• 3 cloves of garlic finely chopped
• 1 sweet pepper, chopped into small chunks
• 1 small red onion, chopped
• 1 can of chopped tomatoes
• 2 large cup mushrooms, slice into chunks
• 100ml water
• 2tbsp olive oil
• 1/2tsp ground allspice
• 1tsp ground cayenne pepper
• 1tsp smoked paprika
• 1tsp dried oregano
•  1/2 tsp cumin
• Ground black pepper to taste
• 1tsp sugar (optional)

Method

1. In a pan, put the olive oil, onion and garlic and fry on a medium heat until soft and lightly browned.
2. Then add the carrot, sweet pepper, mushrooms and fry together for 2-3 minutes.
3. Add the allspice, paprika, cayenne, oregano, a sprinkling of pepper and the beans and continue to cook and stir occasionally for 3-4 minutes.
4. Pour in the chopped tomatoes and the juice and the water. Stir and leave to simmer for 20-25 minutes. If the chilli is quite dense in flavour then add the sugar to balance the flavour.

Best served hot.

 

 

 

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