Chilli Sans Carne serves 6-8
This Vegan chilli went down brilliantly with my kids. Served with fluffy basmati rice, they were very happy and gobbled it up. You can serve it with a dollop of sour cream on top if you wish.
Ingredients:
2 Tbsp rapeseed oil
1 large brown onion, halved and sliced
1/2 Tbsp garlic paste
1 Tbsp smoked paprika
400g tin red kidney beans
400g tin black beans
400g tin borlotti beans
400g tin black eyed beans
2 tins chopped tomatoes
1 tsp urfa chilli flakes
1 tsp caster sugar
1/2 tin water (use one of the bean tins)
4 cloves black garlic, mushed
Small bunch coriander (optional)
Liquid Smoke (optional)
Method:
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Heat the oil in a large saucepan on a medium heat.
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Add the onion, 1/2 Tbsp smoked paprika and the garlic paste. Add a pinch of salt and stir. Add 4-5 sprays of liquid smoke if you are using. Cook the mixture down for about 5-8 mins until the onions start to soften.
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Add the rest of the ingredients, except for the coriander. Stir well, bring to the boil and then turn down to simmer for about 30 mins.
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Season to taste and cook for a further 10 mins or so.
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Sprinkle with freshly chopped coriander and serve straight from the pot.
