I’ve been trying to perfect this 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.
Cooking it 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.