Thursday 9 January 2014

Vegan Hearty Bean Chilli

Following on with Veganuary, this week I raided the cupboards in the hope of using up the vast piles of food in the house. Craving something hearty and warming, I decided to dust off the slow cooker and make a Chilli, using as many different beans as I could find. Slow cooking is great, as yesterday I was working in the daytime and the evening, and so it meant that I could leave it to cook all day, rush in to serve, and then get out to my next job for the evening. Here is the finished result. This recipe is fantastic for a wintry night and got a big thumbs up from my hubby - so it's perfect as an alternative for those who like their meat, as well as those who prefer to avoid a meaty diet.

400g Can Chickpeas, drained
400g Can Butter Beans, drained
400g Can Kidney Beans, drained
400g Can Baked Beans
400g Can Chopped Tomatoes 
140g Tomato Paste/Puree 
2tsp fresh Red Chilli
1 tsp Cumin
1 tsp Coriander
2tsp fresh Garlic 
1tsp Oregano 
1tsp Cayenne Pepper
Salt and Pepper
2 tsp Vegan Soy Sauce
2 Onions, chopped
1 Red Pepper, chopped
Olive Oil

  1. Gently cook the onions and pepper in some olive oil, until the onions are soft and golden, and drain. Add the onions and Pepper to the slow cooker. 
  2. Add the rest of the ingredients to the slow cooker, and give everything a good stir so that they are distributed evenly. 
  3. Heat on low for around eight hours, or high for four to five hours.
  4. Serve immediately, with white rice and some corn tortillas. Alternatively, allow to cool and refrigerate or freeze.
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