Featuring lots of beans, peppers and onions this vegan chilli sin carne is not only comforting and filling, it’but it’s also 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 pot 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 minute then add in the tomato puree. Stir into the vegetables. Add in the chopped tomatoes and vegetable stock. Stir everything 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