I have said it once and I'll say it again: Chilli is my all-time favourite ever meal! I could, honestly, never get sick of it.
This is the vegan version of my go-to classic chilli. Truly, the only difference is that I didn't include the beef mince in this. In my meaty chilli, I still like there to be lots of beans to bulk it out as I usually make this in HUGE batches. This is a quicker, "cheats version" as I have used a drained and rinsed can of 5-bean salad to make it. If you'd like to make a bigger batch, or be more traditional, make sure you use a can each of: pinto beans, red kidney beans, black-eyed beans, black beans and haricot beans.
Another time-saving tip is that you could whack all of this in a slow-cooker at the beginning of the day to ensure you have a luscious, thick chilli by the time you're finished work!
This recipe is Vegan and Gluten- Free
5 Bean Chilli
Prep time: 15 min
Cook time: 40 min
1 Red Chilli, sliced
1 Red Pepper, sliced
1 Green Pepper, sliced
1 Yellow Pepper, sliced
2 Onions, sliced
2 Garlic Cloves, crushed
1 tbsp Tomato Paste
1 can Chopped Tomatoes
1 tsp Chilli Flakes
1 tsp Cayenne Pepper
1 tsp Smoked Paprika
1 can of 5 bean salad, drained and rinsed
Serve with rice or tortillas, use to top your nachos or to fill tacos and quesadillas
In a large pan, sweat down your onions, chilli and peppers until they are beginning to soften
Add the garlic, spices and tomato paste and heat for 1 minute, to get the aromas going
Add the tin of tomatoes and the beans
Cover with water and bring to the boil before reducing to a simmer, covering and simmering until thicker, making sure you stir occasionally
Once the chilli has a chunky consistency, you’re ready to serve!
and remember, anyone can cook!