Sunday 12 April 2015

Spicy Vegan Chilli


Chilli con carne has always been, and remains, an absolute favourite dish of mine - I get cravings for its spiciness and loove how hearty it is. I'm having it tonight, as it happens. Rather ironically, I'm also posting a recipe for a vegan chilli as we speak...

I've become a lot more meat conscious in recent weeks, I haven't cut it out of my diet (clearly) but am making an effort to opt for vegetarian choices when I can and want to, especially for weekday lunches. Meat has become something I now don't feel I 'need' as a staple in a meal every day, and I've found it's made me a lot more adventurous in the kitchen!

This recipe is incredibly flavoursome, and the mixture of beans and peppers gives it a variety of texture.

To make around 3 - 5 servings (depending on if you're having this on its own or with a decent helping of sides) you'll need:

1/2 onion, chopped
2 cloves garlic
1 green pepper, chopped
1 red pepper, chopped
1 tin kidney beans
1 tin black eye beans
(any beans work here really, butter beans are an especially good addition as they're big and chewy, but I didn't have any. As long as you've got kidney beans in there somewhere you're good!)
1 tub passata
Squeeze of tomato puree
Hot chilli powder to season (or mild if you prefer!), I used about 3 tablespoons to make it really hot
1 tablespoon paprika
1 tablespoon tahini
Pinch of salt
Black pepper to season

(I don't think you can make chilli look too pretty, so apologies for this pic!)

Fry off your onion and garlic before adding in the peppers. Once the onion is browned, add in your passata. Stir so that nothing sticks to the pan and add in your beans, chilli powder, paprika and salt. Keep mixing to ensure the seasoning is distributed evenly. After ten minutes, add in your tahini and stir this in very well (it has a tendency to stick together in a big lump).

Simmer for 20 minutes. Serve and enjoy or freeze for lunches / dinner throughout the week.

Sweet potato is an obvious choice as a side with these, as is brown rice and veg, and last week I had it for lunch with mixed quinoa and peas, spinach and avocado - it was d-liiish.


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