I’ve been trying to perfect this vegan chilli recipe for ages, and I think I have finally managed it!
I love a good veggie chilli, but sometimes either the colour of the dish (without the meat) or the taste of it can be pretty boring. Well, I like exciting and colourful food.
This has become a fortnightly standard favourite for me in my husband as we try to eat more vegan these days. Beans are very good for you, good source of plant – based protein and vitamins. For extra plant based protein shy not try Naked Pea Protein?
Cooking vegan chilli with all the regular Mexican garnishes like tortilla wrap, tortilla chips, guacamole and whatever you like, this can be a real crowd please for your guests. It does not require a lot of chopping and long hours of cooking either, so great idea as a midweek meal, served with rice. It also freezes well, so you can cook a batch and just freeze it for later.
Looks and tastes like proper chilli - without the meat!
- 1 large yellow onion finely chopped
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 240 g grain mince I used the Waitrose one
- 1 can black beans drained
- 1 can mixed beans drained
- 1 purple carrot grated
- 1 can diced tomato
- 300 ml vegetable stock using one whole cube
- 1 tsp lazy chilli or 1/2 tsp dried chilli flakes
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- salt and pepper to taste
- handful fresh cilantro chopped
Chop up all the veggies. Get a big casserole dish out. Fry the onions for two minutes. Then add all the fresh veggies, chilli and cumin. Simmer for 5 minutes. Add the stock and the can of tomato. Add the cans of beans. Cook for 10 minutes.
Add the minced grains and cook for another 20-25 minutes.
Serve it immediately with white rice, and your favourite Mexican garnishes. Tortilla chips, tortilla wrap, guacamole and grated vegan cheese. Enjoy.