Veggie Bean Chilli

This is a great store cupboard dish and perfect for meat free meals or last-minute dinner guests who are vegan or vegetarian.

Veggie Bean Chilli

Ingredients

  • Glug of rapeseed oil
  • 1 red pepper cut into thick dice
  • 1 red onion diced
  • 2 cloves of garlic, crushed
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp chilli powder
  • 1 tsp of chipotle paste
  • 200ml vegetable stock
  • 1 tin of butter beans drained
  • 1 tin red kidney beans drained
  • 1 tin of black-eyed beans drained
  • 1 small tin of sweetcorn drained
  • 2 tins of chopped tomatoes
  • 2 tbsp tomato puree
  • Freshly chopped coriander to serve (optional)

Serves 4-6 people

    Method

    1. Take a small casserole pot or large saucepan, add a glug of oil and place on a low to medium heat. Gently cook the vegetables for 10 minutes until softened.
    2. While this cooks prepare all of the remaining ingredients.
    3. After the 10 minutes turn the heat up slightly to medium high and add all the spices, chipotle paste, stir to coat and cook briefly.
    4. Now add the vegetable stock and stir.
    5. Add all the remaining ingredients and bring to a simmer. Simmer on a medium heat for around 10 minutes, stirring occasionally.

    Cook’s notes

    • Just use whatever beans you have in the cupboard, e.g. cannellini, haricot, black beans, chick peas.
    • Want it hotter!? Then add some fresh diced red chilli.
    • Make it even healthier by wilting a couple of handfuls of spinach into the pan at the end of cooking.
    Recipes Tags
    Mains
    VEGETARIAN