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Vegan Bean Chilli
Our favourite vegan bean chilli!
dried weight of 2 types of beans. Try butter beans & black beans, cannellini beans & kidney beans.. One creamy & one with more texture seems to work well
OR 3 tins of beans
3 different types is ideal.
medium onion- finely chopped
garlic cloves -minced
glug olive oil
of tomato paste concentrate
large red pepper/capsicum
not necessary, but nice– finely chopped
a glug of red wine
small fresh chilli or one small dried chilli- finely chopped/minced- or more if you like it hot.
mild chilli powder
sprigs fresh thyme chopped
or 1 tsp dried
this gives a deep, scented background, strange, but it really works!
vegetarian stock powder- I use Marigold
dissolved in 1 cup warm water
Salt & Pepper
If you’re using dried beans- soak them over night in plenty of water. At least 12 hours- or longer if possible. then rinse the beans & drain well then cook for around 45 mins until soft.
OR Rinse the tins of beans ready to add to the recipe.
In a large saucepan, gently fry the onions & garlic until translucent
Add in all the spices & the tomato paste & fry for a minute until fragrant
Add in the beans, tins of tomatoes ( I swish each tin out with a bit of water to get all the tomatoey goodness in), the glug of wine, bay leaves and the stock.
Put the lid on the saucepan & bring everything to the boil for 5 mins.
Then take down the temperature and leave on a gentle simmer for around 10- 20mins, stirring occasionally. Add extra water if you need to.
Test for spice balance at this stage too- add in more herbs or chilli if necessary. A splash of cholula sauce or other chilli sauce can be added if you think you need more of a spicy kick.
Serve in a bowl with some herbs, a sprinkling of tomatoes, avocado or other garnishes as you like.
If you can wait the chilli is even better the next day. Don’t forget to freeze what you don’t use, ready for a lazy work day dinner or a warming lunch after a long gardening session.