28 November 2015

Vegan Three Bean Chilli

If you're a weekly vlog watcher of mine, you might have already sat your way through this recipe I'm about to show you, but I've received a sea of comments asking if I still can write up my recipes over here on the blog as it's much easier to revert back to as opposed to finding and watching previous videos - true say that. This recipe seemed to go down well and it's one of my favourites when it comes to a chilli, and I'm not really even a chilli fan TBH. It's made with a trio of beans, loads of spices and some other veg thrown in for good measure - here's how it's done...

Three Bean Vegan Chilli
Serves 4

1 onion, diced
3 cloves garlic, chopped
1 tbsp tomato puree
4 tomatoes, chopped (or 1 tin chopped tomatoes)
1 tsp chilli powder
1 fresh chill (optional - I like it hot!)
1 tsp oregano
1 can cannellini beans, drained
1 can black beans, drained
1 can kidney beans, drained
1 mug vegetable stock
10-20 mushrooms, chopped
1/2 can sweetcorn (optional)

Serving suggestion: On top of baked sweet potato with guacamole on top.

Brown off the onion with a lug of olive oil in a pan on a medium heat. Add in the garlic and cook for 5 minutes before adding in tomato puree and tomatoes, simmer until tomatoes become soft (if using fresh). Add in 1 teaspoon of chilli powder, extra fresh chilli if using and oregano, stir well. Add the beans, mushrooms and pour in the stock. Season with salt and cracked black pepper then leave to cook covered for 25-30 minutes. If using sweetcorn, add in 5-10 minutes before removing from heat. Serve on rice, quinoa or on a baked sweet potato with a generous topping of homemade guac. Enjoy!

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