This vegetarian chilli is a really handy, filling vegan dinner recipe especially during the cold winter months. It’s quick to make and as a classic one-pot dish. Once you’ve prepared it, it cooks on it’s own quite happily. It’s also a great meal to cook the day before as its flavour only gets better if it is left overnight. I love serving chilli with guacamole, home made soya ‘sour cream’ and corn bread. Check out our cornbread recipe that has an egg free all vegan dinner recipe option, too.
Serves 4 – Preparation time 15 min, cooking time 35 min
2 onions, finely chopped
2 garlic cloves, finely chopped
1 green pepper, deseeded, cut into 1″ strips
1 carrot, cut into 1″ sticks
3 tsp chilli powder
1 tsp ground cumin
2-3 tsp dried oregano
7 oz/200 g tomato puree
7 fl oz/200ml water
2x 13 oz/400g tins of red kidney beans
salt and pepper to taste.
1. Using a no-stick casserole dish, fry the onions and garlic in a little bit of water until starting to soften. Add the carrots and pepper and continue to stir fry adding more water as required for 3-5 minutes.
2. Add the spices.
3. Drain the liquid from one of the kidney beans tins and add the beans to the vegetables as you continue to stir.
4. Add about 1/2 tsp of salt.
5. Stir the tomato purée and water into the vegetable and bean mix and allow to cook for about 10 minutes.
6. Add the second tin of kidney beans, season with salt and pepper and continue to cook for 20-25 minutes stirring occasionally to prevent the kidney beans from sticking.
7. Season to taste with salt and pepper.
8. Garnish with a dollop of soy sour cream and/or avocado salsa and sprinkle with some fresh parsley. Serve with boiled rice or some fresh cornbread on the side.