SMOKY BEAN CHILLI 🌶

SMOKY BEAN CHILLI 🌶 I feel like we’ve skipped autumn and gone straight to winter… it’s FREEZING 🥶 the only thing I want to be eating right now is cosy comfort food. Anyone else?! 🙋‍♀️ This smoky vegan chilli ticks all the boxes! Hearty, spicy and definitely warming. I like to top mine with chopped avo, vegan plain yoghurt (for that sour cream vibe) and jalapeños for an extra kick 🌶 Serves 3-4 3 tins of beans (I used kidney beans, black beans and black eyed beans) 2 tins of chopped tomatoes (blended smooth) 4 garlic cloves 4 tsp smoked paprika 3 tsp cumin 1 tbsp tamari or soy sauce 1 tsp cacao powder 1 tsp crushed chilli/chilli flakes 1 tsp liquid smoke (optional) 1 onion 1 stock cube (I used vegan “beef” oxo cube) Finely chop the garlic and onion and add to a large pan with a drizzle of oil. Fry until soft. Add the cumin, paprika and crushed chilli and mix well. Add the blended tin of tomatoes and all of the other ingredients to the pan. Crumble in the stock cube and simmer on a low-medium heat for around 30 minutes, stirring occasionally. Taste and add salt as needed. Serve with rice and top with lots of coriander, jalapeños and avocado. Enjoy! ❤️ I think this always tastes even better the next day, so this one is perfect as lunch or you can pop any spare in the freezer🍴

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 3-4

Step 2

Finely chop the garlic and onion and add to a large pan with a drizzle of oil. Fry until soft. Add the cumin, paprika and crushed chilli and mix well.

Step 3

Add the blended tin of tomatoes and all of the other to the pan. Crumble in the stock cube and simmer on a low-medium heat for around 30 minutes, stirring occasionally. Taste and add salt as needed. Serve with rice and top with lots of coriander, jalapeños and avocado. Enjoy! ❤️