If you’re like me, big tasty one-pot dinners that make enough for the next day and the day after that are winners. This hearty bean chilli is packed with flavour and texture. Full of plant-based protein and fibre – it’s really filling. Plus, made in a big batch – It’s the perfect dish for feeding a big family or portioning up as leftovers for the week’s lunches. This is my twist on a recipe from The Happy Pear, with a few little additions and some extra spices to give it an extra kick. You can mix&match with the beans and use whatever you have in your cupboards (kidney, pinto, black, butter, cannellini – you do you).
100% Vegan, Gluten-Free & full of Plant Goodness 🍃
Makes 4-6 servings. Keeps for up to 4 days in an airtight container in the fridge. Or freeze ahead for later.
- 1 carrot, diced
- 2 sticks of celery, diced
- 1 red pepper, diced
- 200g mushrooms, diced
- 6 tomatoes, quartered
- 1 red onion, finely sliced
- 5 cloves of garlic, finely chopped
- 4 finger chillies, finely chopped (if you don’t like as much heat you can reduce these)
From the store cupboard
- 230g cooked black beans
- 230g pinto beans
- 1 tbsp cumin seeds (these 3 spices will be toasted & ground at the start)
- 1 tsp coriander seeds
- 1 tsp sesame seeds
- 5 tsp smoked paprika
- 2 tbsp cacao powder (cocoa powder will also do)
- 1 can of tomatoes
- 2 tbsp maple syrup or agave
- 1.5 tsp pink Himalayan salt or sea salt
- To serve
- 100g black rice & 200g brown rice (or 300g rice of your choice – it’s 75g of dried rice per person)
Toast the cumin, coriander and sesame seeds in a dry frying pan for 3-5 minutes over a medium heat. Take them off the heat when they they start to pop and brown. Add to a pestle and mortar (or whatever you like to use for your crushing) and grind to a fine powder.
Bring a large pot to a medium heat (you’ll know it’s hot enough when the water evaporates when added). When it’s at the right temperature, add a few tablespoons of water along with your garlic, chilli and onions. Saute for 5 minutes. Add the other. remaining vegetables and saute for 5 more minutes. Add extra water as needed.
Add your ground toasted spices, cooked beans and remaining ingredients to the saucepan, stirring well. Reduce to a low heat, cover with the lid and allow to simmer for 30 minutes (check in every 10 minutes or so to make sure it doesn’t stick or burn at the bottom). Boil a kettle of water for your rice.
Add your rice to a pan of boiling water. Cook on a medium-high heat for around 25 minutes. It should be soft but firm when it’s ready (I rely on the tasting method for this, grab a forkful and test it). Drain the rice when it’s ready.
Remove your chilli from the heat and give it a good stir. It might need to cool a little before serving. Fancy some cheese? Check out my simple recipe for Nutty Vegan Parmesan.
Fancy some more Mexican-inspired recipes?
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