Ultimate Vegan Chili
HEALTHY CHEAP & DELICIOUS! This ultimate Mexican Chilli recipe will serve 4 people. It is a really quick and tasty vegetarian chili con carne recipe that is cheap to make!
Takes 30 minutes
Serves 4
Watch Video
Ingredients
- 4 cloves garlic
- 1 red onion
- 1 yellow pepper
- 1 red pepper
- 1 courgette
- 1 red chilli pepper
- oil of your choice
- 1 tsp cumin seeds
- 2 tsp salt
- 1 x 400g tin kidney beans
- 2 x 400g tin chopped tomatoes
- 100 g tomato puree
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp ground black pepper
- 1 tbsp liquid sweetener maple syrup, agave, honey etc
- 20 g fresh coriander
- juice of 1/2 a lime
Instructions
- Peel and finely chop the onion and garlic. Deseed the peppers, and the fresh chili pepper, and slice them with the courgette
- Put a large non stick pan on a high heat. Once hot add the chopped onions and fry for 3 minutes stirring regularly. Add the garlic and cook for a further minute. Add the courgette and peppers along with the chilli, cumin seed and salt and fry for a further 5 minutes. If any of the veg starts to stick to the bottom of the pot, add a 2-3 tablespoons of water and 'deglaze' the pan with the back of your wooden spoon.
- Drain the kidney beans and rinse thoroughly. Add to pan with the tinned tomatoes, tomato puree, ground coriander, ground cumin, paprika, black pepper and honey.
- Turn the heat to high and bring to a boil, then reduce the heat and leave to simmer for a further 10 minutes
- Finely chop the fresh coriander and stir through with the lime juice. Taste, and season with more salt and pepper if needed. Enjoy!
