Wednesday 16 May 2018

Mixed Bean Chilli | Vegan

Today I'm sharing another favourite regular meal in our house, the mixed bean chilli! I just love how versatile this dish is and that you can enjoy it in a number of different ways - either with rice, on top of a jacket or even in tacos. Despite the fact there are only two of us living in my house we always make enough for four people as then we can enjoy it again another night or for a lunch the next day. 

Serves 3-4


1 small onion chopped
1 can of chopped tomatoes
1 clove of garlic crushed
1 large green pepper chopped
1/2 a teaspoon of cumin
1/2 a teaspoon of chilli powder
1 tablespoon of vegetable stock mixed with 100ml of boiling water
1 tablespoon of tomato puree
2 tablespoons of olive oil
1/2 can of canellini beans (drained)
1/2 can of black eyed beans (drained)
1 can of kidney beans( drained)
1-2 teaspoons of Bisto caramelised onion gravy powder
1 jar of Jalepenos in water


Heat the oil in a large pan on a high heat.

Throw in the finely chopped onions and cook for 3-4 minutes.

Add the crushed garlic, stir and cook for 30 seconds.

Add the cumin and chilli powder and stir quickly to make sure nothing burns.

Add the vegetable stock and water and bring to the boil.

Add the chopped tomatoes and tomato puree and give a good stir.

Throw in the green pepper and the beans - keep stiring!

Cover the pan with it’s lid and reduce the heat to simmer for 20 minutes, remove the lid after 10 minutes to reduce the liquid.

Don’t forget to keep stirring to stop the chilli from sticking the bottom of the pan.

For an extra “zing” add some jalepenos and a tablespoon of water from the jalapeno jar! (do this last minute so the flavour is at its strongest just before you serve).

Add 1 -2 teaspoons of gravy powder to thicken the sauce.

TIP: If your chilli seems a bit watery cook for a bit longer to reduce down the liquid or you can add a bit more gravy powder.

Serve with your preferred choice of rice, jacket potato or wraps.


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