We’ve lost count of how many times we’ve made our vegan chilli. We always have the ingredients in our cupboards and we love how little time it takes to create this nourishing, flavour filled vegan chilli.
You might like to heat your vegan chilli up with more fresh chillies or chilli flakes. As this is a meal we make for our families we don’t normally include the chilli in the main recipe but, those who love hot chilli add as much as they wish to their meals once the vegan chilli is cooked. We like to cook in large batches and freeze in single or double portions sizes.
Prep time – 10 minutes
Cooking time – 45 minutes
1 tbsp. of rapeseed oil
1 carrot peeled and diced
2 celery sticks diced
1 medium onion diced
2 tbsp. of tomato puree
3 cloves of garlic
1 tsp. of ground cumin
1 tsp. of ground coriander
1 tsp. of ground cinnamon
1 tsp. of mustard powder
1/2 tsp.of chilli flakes (optional)
1 x 400g tin of kidney beans in water – drained
1 x 400g tin of black beans – drained
1 x 400g tin of chickpeas – drained
2 x 400g tins of chopped tomatoes
400ml of vegetable stock
Salt & pepper to season
A bunch of fresh coriander
Peel and finely chop the onions, carrots, celery and garlic. Place a large casserole pan on a medium heat, add the rapeseed oil and the onions then gently heat until they start to soften.
Add the cumin, cinnamon, coriander, tomato puree and stir into the vegetables for a couple of minutes until the spices give off a lovely aroma. Then add the garlic, a pinch of salt and a good grind of black pepper, the mustard powder and the drained chickpeas, black beans and kidney beans. Pour in the tinned tomatoes and stock, stir together and bring to a boil – then reduce heat to a simmer.
Place a wooden spoon into the pan then cover with the lid, leaving the spoon handle to keep the lid ajar. Gently simmer for 45 minutes stirring regularly. We do find the longer in advance you make the vegan chilli the better the flavours.
Enjoy with rice or on its own topped with fresh coriander, sliced avocado and freshly sliced chilis.