Wednesday, 1 June 2016

Creamy, Smokey Vegan Chilli


This smokey little number is perfect for BBQ season + would make a great side dish at a summer event. It's also a main attraction by its own right though, and, given our typically muddled summer season, is also ideal on its own on a cloudy day. Which is exactly what tonight is all about.

I've shared vegan chilli recipes before; the main difference here is the oaky, barbeque flavour from the chipotle paste.

To make this, you'll need:

Serves 4

1 tin kidney beans (drained)
1 tin chopped tomatoes
1 tin butter beans (drained)
1 tin black beans (drained)
1 heaped tablespoon tahini
1 table spoon chipotle paste
1 large red onion
1 red pepper
2 gloves garlic
Squeeze of tomato puree
Salt & pepper to season

One serving of this dish provides 17g protein, so perfect if you're looking for plant based protein sources. 

Finely chop your onion + garlic + fry off in some coconut oil until brown. Then add your red pepper and the beans, stirring so that nothing burns. Add in your chipotle paste and coat the beans. Next, pour over the tomatoes and puree, and turn the heat down low. Stir in your tahini and mix thoroughly. Let the chilli simmer for about 10 minutes (until the edges of the pan have started to go crispy (best bits!!)), and serve...

Tonight, I had mine with jalapenos and crumbled feta (not vegan I know), and I've also got it for lunch tomorrow with some chicken I barbequed (again, not vegan..). It would work well with a fresh spinach salad or quinoa, or a thick slice of bread to mop up all the sauce.

If you want any more vegan chilli recipes, I highly recommend Deliciously Ella's cannellini bean stew or her black and kidney bean chilli.
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