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vegan bean chilli
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5 from 1 vote

Vegan Bean Chilli

Recipe from veganrecipebowl.com
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: plant based, spicy, vegan, vegetarian
Servings: 4
Calories: 290kcal
Author: BENJAMIN

Ingredients

  • 2 tablespoons flavourless oil (eg. sunflower, light olive oil, canola, etc.)
  • 2 bell peppers - red, orange or yellow (remove seeds and stalks, finely diced)
  • 2 medium onions (peeled and finely diced)
  • 3 garlic cloves (peeled and finely diced)
  • 3 teaspoons dried paprika
  • ½ teaspoon dried chilli flakes
  • 400 g can chopped tomatoes
  • 2 x 400 g cans of red kidney beans, drained (Alternatively, 200g dried red kidney beans cooked according to packet instructions)

To Garnish

  • 1 bunch fresh coriander (leaves only, finely chopped)

Instructions

  • Add the oil, finely diced peppers, onions and garlic to a hot pan and gently fry until sweet and flavourful (10-15 minutes).
  • Add spices and cook with brisk stirring for about 60 seconds.
  • Add chopped tomatoes and kidney beans, stir in, then gently simmer for about 30 minutes to reduce down and thicken. Serve with a sprinkle of fresh, finely chopped coriander.

Notes

Cover and store for up to three days in the refrigerator.
Reheat in a saucepan while stirring to heat through evenly.