Vegan Chilli: Three-Bean Vegetable Chilli
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Vegan Chilli: Three-Bean Vegetable Chilli

Recipe by Ginger Kitchen
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

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

Directions

  • 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.

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