One Pot Vegan Multi-Bean Chilli
Servings: 4
Cooking Time: circa 30 minutes
Ingredients
1 large red onion, chopped
1 tbsp rapeseed oil
4 garlic cloves, crushed
100g white mushrooms, sliced thinly
2 tsp Just Natural Organic ground chilli (if not an overly spicy fan, half quantity to 1 tsp)
1 tsp Just Natural Organic ground cumin
2 tsp Just Natural Organic paprika
1 x 400g tin of Organic Kitchen chopped tomatoes
3 tbsp tomato puree
½ cup vegetable stock
200g Just Natural Organic GMO-Free Soya Mince
1 x 165g tin of sweetcorn, drained and rinsed
1 x 400g tin of Organic Kitchen kidney beans, drained and rinsed
1 x 400g tin of Organic Kitchen black beans, drained and rinsed
(Fresh coriander and jalapeños, as desired, to top)
(Fresh lime juice and tortilla chips to serve)
How to Make it
- Heat the rapeseed oil in a large pan on medium heat and add the chopped onion. Gently cook until golden and softened.
- Add the crushed garlic and stir well.
- Add the mushrooms and cook until their natural liquid has evaporated.
- Add the three spices (chilli, cumin, and paprika), stirring them in so that everything is coated.
- Add the chopped tomatoes, refilling the tin with water once empty and then adding that ‘tomato-water’ as well.
- Add the tomato puree and vegetable stock, stirring well as you also throw in the soya mince.
- Lastly, add the sweetcorn and both the kidney and the black beans, stir well, then simmer for approximately 20 minutes.
- Once the sauce has thickened into a wonderful dark red colour, it is ready to serve. Ladle into waiting bowls and top with fresh coriander, jalapeños, a squeeze of fresh lime juice, and place some tortilla chips at the side for that oh-so-satisfying dunk into this hearty dish of heat. Mmm.
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