Vegan Chilli

Vegan Chilli


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


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.