Easy One-pot Vegan Bean Chilli

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1.1 Easy One-pot Vegan Bean Chilli Recipe

January can be a tough month for a lot of people, so we’ve created a recipe to help see you through these damp, dark nights. Our easy one-pot vegan bean chilli is uplifting, warm, and it’s perfect for showing your body some love.

Creating yummy vegan food can not only make you feel good during the wintry months, it can also help your bank balance! It’s important to take care of yourself, and if you follow this recipe, you’ll soon be feeling cosy and warm (especially in your tummy!).

We’re not experts when it comes to recipes, and we tend to wing a lot of our cooking, but we like the idea of sharing our ideas with you. Make them how you will, change the ingredients up, add less or more of certain foods. Do what suits you! We’ve popped together an ingredients list for the yummy vegan chilli, but we mostly based it on our leftovers, anything we could find in the fridge/cupboard, and anything we fancied!

We also used a lot of chilli’s, so we’ve suggested 2 here (we used 4!), follow your own hot-ometer! The most important thing is the exercise of cooking, taking your time to create something wonderfully rich and tasty, and then sitting down to enjoy it in the warmth of your own home…

Easy One-pot Vegan Bean Chilli Recipe

Ingredients

Oil for cooking
1 brown Onion
2 chillies (or as many as you prefer)
2 celery sticks
3 carrots
4 cloves of garlic
2 vegetable stock cubes
Pinch of salt
Scrunch of ground black pepper
1 teaspoon paprika
1 teaspoon chilli flakes
Handful of spinach
300g pack of mushrooms
1 pepper
600g tomatoes
400g chopped tomatoes
400g kidney beans
400g spicy mixed beans
Passatta (as much as required)
2 tbsp Rice
1 tbsp Quinoa
Dairy free plain yogurt
Bread
Vegan margarine

Method

Roughly chop the onion, celery, carrots, garlic, pepper, and any other hard vegetables you have lying around. Pop them in a food processor and blitz
Add some oil to a large pan, put the veg blitz in and cook on a medium heat.
Add salt, pepper, paprika, chilli flakes, and stock cubes (with a splash of water). Cook for 5-10 minutes until golden
Chop and blitz the mushrooms, spinach, fresh tomatoes, chilli’s, and pop into the pan along with the can of chopped tomatoes
Add the beans to the mix, along with half a carton of pasatta
Cook down on a medium heat for 15-20 minutes
Add the rice and quinoa and cook for 1 hour on a low heat
Butter the bread
Serve up a big bowl of chilli and top with yogurt
EAT!

It’s honestly the yummiest dish ever, and we ended up with so much leftover! We hope you find this recipe helpful, and we hope 2020 treats you kindly… But don’t forget to treat yourself kindly too!

Love Kelly & Zoey xxx

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