The original recipe is from the amazing How It All Vegan. My version has a tweaked bean lineup and a few quantity changes to make it a lil more sassy.
This is one of my favourite recipes. It is ridiculously easy to cook and makes A LOT so, unless you’re feeding an entourage, there will probably be leftovers to have fun with.
Sarah’s Delicious Chilli (Lissa’s Way)
What you need:
1 medium onion, chopped finely
1 large carrot, sliced
1 tbsp olive oil
1 x 400g can kidney beans
1 x 400g can chickpeas
1 x 400g can black beans*
2 x 400g cans of chopped tomatoes
4 tbsp tomato paste
5 button mushrooms, sliced
1 cup of corn kernels
3/4 cup white rice
1 tbsp chilli powder
2 tbsp curry powder (mixed with enough water to turn it into a thick paste)
2 cups vege stock
fresh black pepper to taste
What to do:
In a large pot, saute the onions and carrots in oil, on medium-high heat, until onions become translucent. Add the remaining ingredients and stir well. Simmer on medium-low heat for 40-60 minutes, stirring regularly, until rice is cooked and liquid reduced.
The original recipe suggests serving the chilli with fresh bread, but I usually throw together a side of roast potatoes (mmm) instead.
Makes 6-8 servings!
One awesome way to put leftovers to good use is to make some vegan quesadillas: Spread half of a wholemeal tortilla with hummus, and the other half with leftover chilli. Fold, and cook in a lightly-oiled frying pan, over medium heat, for a couple of minutes on each side. When the tortilla is lightly brown and the chilli is heated through, they are ready to devour.
* canned legumes (beans, peas & lentils) are harder to digest than dried ones that have been cooked at home; if you have time, try ditching the cans and experimenting with a little DIY. For this recipe, you want around five cups of cooked legumes in total 🙂