Vegan Chilli - Whitworths

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15% off your first order - use code FIRST15
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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Vegan Chilli

15 minutes
Basic
MAKES 4
SAVE ME
PRINT RECIPE
  • 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
  1. 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
  2. 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
  3. 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
  4. Season to taste then serve with lime wedges, guacamole and Whitworths protein by nature Mexican spicy grains microwaved for 2 minutes