When it comes to mothers, I know I am very lucky. For many reasons of course, but one particular reason I’m lucky is because I have a mother who provided amazing home cooked meals for me and family. Even luckier that she still does when we pop over for dinner. She would make amazing spaghetti bolognese, grilled chops, curries, shepards/cottage pie, and roast dinners. Oh her roast dinners 😍😍😍 But what you might notice about a lot of those meals is that they contain meat. While our meals always contained lots of veggies, vegetarian meals didn’t factor into our diet much. She might have made mac and cheese a few times but I’m pretty sure that had bacon in it. I’d just like to state right now I am not complaining. Not at all!
I only really started to consider vegan and vegetarian meals when I was a student. Poor and looking to shed a few extra pounds I decided to try incorporating more vegetarian meals into my diet. More money to spend on
alcohol and nights out textbooks and stationary(?) obviously. That’s where I created this little Vegan Bean Chilli. Super simple to throw together and easy on the pennies, it’s full of tinned beans, peppers, onions, tinned tomatoes and spices. More recently I’ve been adding an extra zesty guac to balance out the rich, spicy tomato sauce. Serve it on a baked sweet potato and you’re sorted. Leftovers are ideal for the freezer, or great for serving in a quesadilla. Or even on top of nachos. Oh yes, nachossss.
Without blowing my own trumpet too much, i know this Bean Chilli is good because my boyfriend, who you could consider a bit of a carnivore, absolutely loves this meal. Every time I ask him what he wants for dinner his answer is this chilli. So 🤷♀️.
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Featuring lots of beans, peppers and onions this meatless chilli con carne is not only comforting and filling, it’s healthy too!
- 1 tbsp oil
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 red pepper, diced
- 1 tin mixed beans in water, liquid drained
- 1 tin kidney beans in water, liquid drained
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/2 – 1 tsp chilli powder
- 1/2 tsp cinnamon
- 2 tbsp tomato puree
- 1 tin of chopped tomatoes
- 200ml vegetable stock
- Salt and pepper to taste
For the guacamole
- 1 avocado, skin and pit removed
- Juice of 1 lime
- 1 garlic clove, minced
- 1/2 tbsp oil
- Salt & pepper to taste
- Either baked sweet potatoes or wholegrain rice
- Heat a large casserole dish to a medium heat.
- Add the onion and sauté for 5 minutes until translucent then add the red pepper and sauté for 5 minutes until slightly softened. Add the garlic and sauté for 1 minute.
- Pour in both the mixed beans and kidney beans to the pan and then add the spices. Sauté for 1 minutes then add in the tomato puree. Stir into the vegetables. Add in the chopped tomatoes and vegetable stock. Stir every thing together.
- Bring the mixture up to a boil and then down to a simmer. Leave the mixture to simmer for up to an hour, until the sauce has thickened. If the mixture becomes too dry add in extra water until it reaches your desired consistency. Taste and add salt and pepper to taste.
- While the chilli is simmering make the guacamole. Mash the avocado with a fork along with the garlic, lime and olive oil. Season with salt and pepper to taste. Leave aside until you are ready to serve.
- To serve spoon the chilli over the baked sweet potatoes or rice and add a dollop of guacamole on top.
Keywords: Vegan chilli, bean chilli, vegan dinners, chili, chilli con carne