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:

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2 Tbsp rapeseed oil

1 large brown onion, halved and sliced

1/2 Tbsp garlic paste

1 Tbsp smoked paprika

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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)

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Method:

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• 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.

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