Vegan Bean Chilli Recipe (Tasty and Nutrient Dense!)

We are fully in winter right now! Snow and ice and lots of sledging! At this time of year I crave ‘winter-warmer’ dinners!

This vegan bean chilli is a huge hit in our house! Even the fussy toddler eats it, which equates to a huge mum-win! 

Super quick, easy to make - essential component to meals these days!

Here is everything you need for 2 people (I usually scale up to 3 people to feed two adults and two toddlers):

Ingredients - Veggies

1 medium onion

1 pepper (I use a red)

3 small carrots

1 stalk of celery

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Spices

1 tbsp chilli powder (you can go more if you like it hot!)

4 cloves garlic

2 tsp cumin powder

1 tsp smoked paprika

1 tsp dried oregano

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Remaining Ingredients

800g diced tomatoes (use the cartons/cans here)

2 cartons/cans (approx 800g) black beans

1 carton/can (approx 400g) pinto beans

2 cups vegetable stock

2 bay leafs

1 tsp lime juice

Instructions:

1. Add all of the veggies into a large pan with olive oil and cook until translucent (approx. 7/8 minutes)
2. Add all of the spices (including garlic) to the veggies and stir through for 60 seconds.
3. Now add everything remaining (except the lime juice) into the pan, leave to simmer for 30 minutes.
4. Remove the chilli from the heat. Now for the best chilli consistency – blend 1 ½ cups of the chilli smooth (without the bay leaf – throw that away!). Add the blended part back to the pot and stir all to combine!
5. Feel free to add salt at this stage (I leave it out for the little ones eating ours) but top with anything you like! We used chopped coriander, oat based sour crème and the lime juice.

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Enjoy this beauty especially when it is so cold outside!

Kirsty xx

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