This delicious vegan chilli is one of the easiest hearty meals you will ever make. It is packed full of protein and is such a warming and satisfying dish on those really cold days. Have a full house to feed? No problem, this recipe is also really affordable.
I have used tinned beans in this recipe, however, you can use dried beans as long as you rinse, soak and cook them appropriately beforehand.
(Ideally, you will need a good sturdy pot to cook it in, ideally with a thick base so that it can be left to simmer for an hour)
- 2 cans (400 gm) of black beans, drained and rinsed
- 1 can (400 gm) of kidney beans, drained and rinsed
- 3 garlic cloves, minced
- 2 medium tomatoes, diced
- 1-2 jalapeno peppers, remove stems and seeds, then dice finely. (add more or less depending on your heat preference)
- 1 large onion, diced
- 1 & 1/2 cups tomato puree
- 1 cup grated carrots
- 1/2 cup brown rice, rinsed
- 1/2 cup coriander/cilantro, finely chopped
- 2 Tbsp. Chili powder (use more or less depending on your heat preference)
- 1 Tbsp. Sunflower oil
- 1 Tbsp. Cumin powder
- 1 & 1/2 tsp. Rock salt
- Heat the oil in your pan over a medium heat and add the carrots, onion and jalapeno and stir until the onion becomes translucent.
- Add the garlic and cook for a further minute before adding the brown rice, chili and cumin powder and stir until well combined.
- Add the tomatoes, beans and tomato puree, stirring whilst bringing it to the boil before reducing the heat and covering. Allow it to cook for about an hour, or until the beans are tender, stirring occasionally.
- Season it with the salt and toss in the coriander.
- Serve and enjoy!