Vegan Chilli - Whitworths - Whitworths
  • 15 minutes
  • 45 minutes
  • Makes 4

Vegan Chilli

  • 2 Whitworths protein by nature Mexican spicy grains
  • 3 tbsp rapeseed oil
  • 2 carrots, peeled and diced
  • 2 celery sticks, diced
  • 2 white onions, peeled and diced
  • 5 garlic cloves, peeled and minced
  • 2 tsp cumin seeds
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • 1 tsp cayenne pepper (double if you like it hot!)
  • 2 tbsp tomato puree
  • 1 400g tin of chopped tomatoes
  • 500ml vegetable stock
  • 1 400g tin of black beans including the liquid
  • 1 400g tin of red kidney beans, drained
  • Lime wedges and guacamole to serve

READY... STEADY... COOK...

  • In a large heavy bottomed sauce pan over a medium heat add the oil followed by the chopped carrots, celery and onion. Give everything a good mix, season with salt and pepper, then fry for 10 mins. Stirring frequently to avoid burning
  • Then add the garlic, cumin seeds, smoked paprika, oregano and cayenne pepper and cook for 3 minutes. Add the tomato puree and cook for further 2 minutes
  • Add the chopped tomatoes, stock, black beans with its liquid and the drained red kidney beans. Bring to the boil, reduce the heat to low then simmer for 30 mins
  • Season to taste then serve with lime wedges, guacamole and Whitworths protein by nature Mexican spicy grains microwaved for 2 minutes
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