Vegan chilli non carne
Inspiration

Vegan chilli non carne

Vegan diets are becoming increasingly popular and with the #Veganuary revolution, it’s become a lot easier to try this. A lot of restaurants have taken part in this and included a lot more Vegan dishes on their menus. Below is one of our favourite comforting meals, but Vegan. It’s packed full of flavour, veggies and very easy on the bank balance.

Prep and cook: 15 minutes prep, 50 minutes cooking time

Servings: 4

Price per serving: £1.38*

Ingredients

Vegetables:

  • large onion 1, chopped
  • garlic 2 large cloves, crushed
  • red pepper 1, diced
  • green pepper 1, diced
  • aubergine 1, diced
  • carrots 2, diced
  • red chilli 1, finely chopped
  • avocado to serve, diced
  • coriander to serve, chopped

Spices:

  • tomato purée 1 tbsp
  • chipotle paste 2 tbsp
  • ground cumin 2 tsp
  • cayenne pepper 1 tsp (for extra spice)
  • sweet smoked paprika 1 tsp
  • salt and pepper

Cupboard:

  • olive oil 2 tbsp
  • chopped tomatoes 2 x 400g tins
  • vegetable stock 250ml
  • kidney beans 400g tin
  • black beans 400g tin
  • cooked rice/quinoa to serve

STEP 1

Fry the onions, garlic and chilli in the olive oil in a casserole or heavy-lidded pan for 10 minutes until softened, then add the peppers, aubergine, carrots and cook for another 5 minutes.

STEP 2

Stir in the chipotle paste, ground cumin, cayenne pepper, smoked paprika, tomato purée, chopped tomatoes, stock, and bring to a simmer. Cook for 20 minutes then add the beans, and simmer for another 15 minutes, adding a splash of water if it gets a little thick. Season and serve with rice/quinoa and a topping of diced avocado and chopped coriander, if you like.

*This recipe should contain 4 portions (cost at £5.54 from Tesco, not including spices)

author
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Liam Marshall
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