Thursday, October 23, 2014

Vegan Chilli

This is a classic meal that I always remember having in the winter when I was a child, I would literally lick the plate clean

The only problem with my childhood carne is that it wasn't vegan, so this is pretty much the same recipe my mum used but veganised. Which also makes it super healthy a great way to get your protein because of the kidney beans.

You can serve this yummy meal with rice - white or brown, naan bread, use it as a sandwich filling, as a jacket potato filling or use it as filling for a wrap (as shown below)

Serves 2:


  • Olive Oil
  • 1 Red pepper, chopped
  • 1 White onion, chopped
  • 2 Garlic cloves, finely chopped
  • Half a tin of kidney beans
  • 1 Tin of chopped tomatoes
  • 1 Teaspoon of paprika
  • 250/300ml of Boiling Water
  • 1 Vegetable oxo cube
  • 1 teaspoon of gravy powder mixed with a little cold water
  • 1 Teaspoon of Worcestershire sauce
  • 1 Teaspoon of cumin
  • 1 Teaspoon of flaxseeds (optional - only use if you want the extra benefits from the seeds)
  • Chilli powder - how much you use depends on how strong it is, the one I use is 100% chilli and really strong so all I need is a pinch, however if your powder is milder I recommend a teaspoon: remember you can always add but you can't take out, but if you accidentally add too much and it's too hot then try adding some sugar. 

  • Put some olive oil in a wok on a low/medium heat and add your onion, garlic and pepper
  • Add your paprika, cumin and chilli powder and cook until softened - roughly 5 minutes
  • Once it's softened add your chopped tomatoes and Worcestershire sauce
  • Crumble your oxo cube into your boiling water and add to the wok
  • Add your gravy powder
  • Bring to boil and then simmer for 30 minutes
  • Once it's been cooking for 15 minutes add the kidney beans
  • Serve and enjoy!

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