Who knew adding more veggies to my diet would be this simple and dare I forget mention DELICIOUS!
I love this vegan chilli! It’s so warm and flavorful not to mention perfect for this cold weather. I whipped up a huge pot and served it for dinner last night and my kids loved it so much, my son even complimented the dish and he ate every single bite! He’s the fussiest eater in our home so I was quite chuffed.
Here is how you can make this wonderful meal.
Meat Free Chilli
2 tablespoons coconut oil, or oil of choice
1 large onion,chopped
4 garlic cloves, minced
1 green pepper, chopped
1 red pepper, chopped
1 large carrot, grated
4 – 5 medium sized tomatoes, diced
2 tablespoons tomato paste
500 ml vegetable stock
4 cups canned kidney beans
2 teaspoons sugar or sweetener of your choice
1 teaspoon ground cumin
1 teaspoon origanum
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1 heaped teaspoon chilli powder
1. In a large pot over medium heat, add in the oil and sauté the onion and peppers until soft, add the diced garlic and cook 30 seconds. Add the tomatoes and sauté for 5 – 10 minutes or until the tomatoes have cooked down.
2. Now add in the spices and mix to combine and allow to simmer for 5 minutes.
3. Add in the beans, grated carrots, tomato paste and vegetable stock and stir gently and allow to simmer for 30 minutes. Add salt to taste. Serve with tortillas, rice or on it’s own and garnish with fresh coriander.