Recipe: vegan chilli – Voice Online

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ONE OF the things I love about this recipe is that it is so versatile. You can mix up the bean and vegetable content; ideal if you have some leftover ingredients that need using up. This meat-free, hearty comfort food goes perfectly with rice.

Serves 4

Ingredients

  • 1 can of red kidney beans (drained and rinsed)
  • 1 large carrot
  • 3 cloves of garlic finely chopped
  • 1 sweet pepper, chopped into small chunks
  • 1 small red onion, chopped
  • 1 can of chopped tomatoes
  • 2 large cup mushrooms, slice into chunks
  • 100ml water
  • 2tbsp olive oil
  • 1/2tsp ground allspice
  • 1tsp ground cayenne pepper
  • 1tsp smoked paprika
  • 1tsp dried oregano
  •  1/2 tsp cumin
  • Ground black pepper to taste
  • 1tsp sugar (optional)
MIX IT UP: This recipe works with a variety of beans

Method

  1. In a pan, put the olive oil, onion and garlic and fry on a medium heat until soft and lightly browned.
  2. Then add the carrot, sweet pepper, mushrooms and fry together for 2-3 minutes.
  3. Add the allspice, paprika, cayenne, oregano, a sprinkling of pepper and the beans and continue to cook and stir occasionally for 3-4 minutes.
  4. Pour in the chopped tomatoes and the juice and the water. Stir and leave to simmer for 20-25 minutes. If the chilli is quite dense in flavour then add the sugar to balance the flavour.

Best served hot.

For more recipes visit www.isaporidelmondo.wordpress.com or follow Carla on Instagram @isaporidelmondo 




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