Vegan Chilli: Three-Bean Vegetable Chilli

Ginger Kitchen

Ginger Kitchen

Vegan

Vegan Chilli: Three-Bean Vegetable Chilli

  • Prep Time 30m
  • Cook Time 2h
  • Servings 4

Ingredients

  •  1 red onion, chopped
  •  1 red pepper, chopped
  •  Olive oil
  •  3 cloves garlic, minced
  •  2 large carrots, chopped
  •  1 large courgette, chopped
  •  2 400-g tins chopped tomatoes
  •  3 Tbsp tomato purée
  •  1 400-g tin borlotti beans
  •  1 400-g tin kidney beans
  •  1 400-g tin pinto beans
  •  1 cup vegetable stock
  •  2 tsp herbes de Provence
  •  2 tsp cumin
  •  1 tsp coriander
  •  1 tsp cinnamon
  •  1 tsp chilli flakes
  •  1/2–1 tsp cayenne pepper
  •  1 tsp paprika
  •  1 325-g tin sweetcorn

Method

  • Fry the onion and pepper in a large pot in a little olive oil over medium heat for 3 to 4 minutes.
  • Add the garlic, carrots, and courgette and continue to fry for 2 to 3 minutes, until soft.
  • Add the chopped tomatoes, the tomato purée, beans, vegetable stock, herbs, and spices and stir well. Let simmer over low heat for about 90 minutes, until thick.
  • Stir in the sweetcorn and continue to simmer for 5 minutes.
  • Optional: serve with brown rice and sliced avocado.

Recipe Adapted From Ginger Kitchen