This vegan chilli is like a fine red wine – it is deep, dark and rich and has lots of flavours that come through at different stages of tasting. If you’re used to chili con carne and are looking to switch to a healthier, lower fat/calorie but equally tasty version of a classic chilli then look no further, this is delicious!
It has notes of grape and dark chocolate, as well as classic tomato and spices. You will love this served with rice or quinoa and with a sprig of coriander and maybe some fresh, creamy coconut yoghurt. Let me know how you get on in the comments below.
Laura 🙂
Recipe – Black Bean Chilli
Ingredients
- 1 tbsp coconut oil
- 1 small onion, diced
- 6 mushrooms, sliced
- 2 tbsp coriander powder
- 2 tbsp paprika
- 2 tbsp cumin
- 1 tbsp cinnamon
- 1 tbsp nutmeg
- 1 tbsp chilli powder
- 1 can tomatoes
- 1 can black beans
- 1 can kidney beans
- 2 tbsp tomato purée
- 5 cherry tomatoes
- 1tbsp honey or agave nectar
- 1/2 glass red wine or grape juice
- 3 squares dark chocolate or 1 heaped tbsp cocoa powder
- 400g uncooked rice, brown rice or quinoa
- Optional, to serve:
- 4 tbsp coconut yoghurt
- 4 sprigs fresh coriander
- mixed leaf salad
Instructions
- Sauté the onion and mushrooms in the coconut oil and stir in the spices.
- Add the can of tomatoes, back beans, kidneys beans and cherry tomtoes. Stir and simmer for 5 minutes
- Add the honey/agave, red wine/grape juice and chocolate/cocoa - stir and simmer on a low heat for 10 minutes.
- Meanwhile, boil the rice or quinoa, rinse and drain.
- Serve the chilli with rice, mixed side salad and add coconut yoghurt and fresh coriander to finish.
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