I’m back! I’ve been eating terribly lately, which, combined with all of my technology dying and running away to the US for two weeks in March, meant a lack of recipes and general rambling to share with you. However, I’m determined to get my little corner of Bitopia back on track, so here’s my recipe for Vegan Chilli for you. Please note, it’s got a fair kick to it, so if you’re not fond of spicy food, maybe omit the cayenne or just use less. You could probably also add red bell peppers but I’m not fond of them.
- 2 large flat mushrooms, diced
- 1 small brown onion, finely chopped
- 2 cloves garlic, crushed
- 400g can mixed beans (or any combination of Red Kidney, Pinto, Cannellini, Haricot, and Black Eyed Beans)
- 400g can chopped tomatoes
- 2tsp cumin
- 1tsp ground coriander
- 2tsp paprika
- 1tsp cayenne pepper
Over a medium heat, fry the onion, garlic and mushrooms until the onions are softened and the mushrooms are browned slightly. Add in the beans and tomatoes, with the coriander, cumin, paprika and cayenne. Simmer over a medium heat until the tomatoes are thoroughly cooked and the sauce has thickened – approx. 20-30 mins.
Serve over long-grain rice, or in tortillas with vegan sour cream, vegan cheese and