Friday, 22 January 2016

Vegan Bean Chilli

As part of Veganuary I've been in search for some exciting new recipes. I started flicking through the Deliciously Ella cook book and came across her Black and Kidney Bean Chilli so I thought I would have a go at it myself but of course add my own little twist on it!

I also had a little helper...

Serves 6

3 Carrots, grated
2 Cloves of Garlic, peel and crushed
540g Passata
1 x 400g Tin BlackBeans
1 x 400g Red Kidney Beans
1 Red Chilli, deseeded and finely chopped
2 tsp Chilli Flakes
Brown Rice, to serve
Salt and Pepper

  • Put the grated carrot and crushed garlic in a large saucepan
  • Add the passata, black beans, kidney beans, chilli and the chilli flakes to the saucepan along with the salt and pepper, to taste
  • Cook the chilli for 10 minutes or add some water and leave it to simmer for a little while to let the flavours fuse some more. Make sure you stir it well or it sticks!
  • Spoon some chilli over brown rice (add some cheese if you aren't Vegan because you know cheese on chilli is so good)
This recipe is for quite a spicy chilli so make sure you adjust the hotness to your taste! I've been craving spicy food since going Vegan as some can be quite bland!

It is so good, I wish I could have seconds right now and I'll be doing a blog post on how to use leftovers very soon!



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