• Home
  • About
    • Projects
      • en10ergy ltd.
        • Solar power at school
        • How en10ergy works
    • History
    • Join us
    • Volunteer role – social media
    • Privacy Policy
  • Get involved
  • Help & Advice
    • Your footprint
      • Carbon calculators
    • Homes
      • Green Open Homes 2022
      • Green open homes 2021
      • Retrofit Advice Service
      • Just moved in?
      • Cutting home energy
      • Renewable heat and power
      • Other government incentives and finance
      • Trusted installers
      • Local Green Homes
        • Green Open Homes 2020 Online
        • Green Open Homes 2019
        • Hot Tips for Warm Homes 2018
        • Green Open Homes 2018
          • Open homes Sunday 4th November 2018
          • Open Homes Saturday 10th November 2018
      • Your home energy fitness
        • DIY Draught-busting
        • Thermal Imaging Camera loan
        • Woodstove wisdom
        • LED Bulbs
      • Advice for landlords
    • Waste
      • Top tips to reduce waste
      • Where our recycling goes
      • Plastic
      • Plastic in the time of Covid
    • Food
      • Sustainable food shopping
      • Shops which refill containers
      • Grow your own
      • Cooking from scratch
        • Fridge-raid borsch
      • Food waste diary
    • Transport
      • Electric vehicles
  • Green Installers
    • Local installers
  • Resources
    • Webinars
    • Climate change reading (and watching)
    • Green ideas for lockdown
  • What’s on
  • Contact Us

Muswell Hill Sustainability Group

A local website for a global problem

  • Facebook
  • Twitter
  • News
  • en10ergy ltd.
    • Solar power at school
    • How en10ergy works
  • Campaigns
  • Energy
  • Haringey
  • Waste
  • Homes
    • Your home energy fitness
    • Energy upgrades for homes
  • Transport
  • Schools
You are here: Home / Vegan Chilli

Vegan Chilli

Vegan Chilli

Ingredients

A glug of groundnut or rapeseed oil

1 large onion, chopped

2 cloves garlic, chopped

2 small dried chillis

1 large romano pepper, roughly chopped

1 tin kidney beans

1 tin chopped tomatoes

1 tsp smoked paprika

1 tsp cumin

1 tsp coriander

Method

Fry the onions in a casserole dish for 5 minutes. Add the garlic and chillis and continue frying for a further 5 minutes.

Next add the red pepper and fry gently until almost soft.

Add the spices and stir in. After 2 minutes empty the can of tomatoes into the mix. Simmer until the sauce begins to thicken for about 15 minutes

Drain the beans and add to the sauce.  Cook with the lid on a low heat for a further 15 minutes.

Serve with brown basmati rice

This recipe is an altered simpler version of a Felicity Cloake’s recipe

Photo:  The Guardian.

Muswell Hill Sustainability Group

Reducing carbon emissions and waste in Muswell Hill and surrounding areas.

Newsletter Sign Up

Our newsletter mailing is managed by Mailchimp. Read our privacy policy.

Website Email Updates

Sign up now if you'd like to receive an email each time a new article is posted on this website:

Muswell Hill Sustainability Group Events

See our events page for more.

LIKE US ON FACEBOOK

  • Facebook

FOLLOW US ON TWITTER

  • Twitter

Newsletter Sign Up

Copyright © 2023 · Magazine Pro Theme - MHSG edit On Genesis Framework · WordPress · Log in