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.
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)
Heat the oil in a large saucepan on a medium heat.
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.
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.
Season to taste and cook for a further 10 mins or so.
Sprinkle with freshly chopped coriander and serve straight from the pot.