Three Bean Chilli Recipe – Vegan

Making a vegetarian or vegan chilli or ‘chilli con carne‘ is so easy that I think it is one of those go-to dishes for most people who are vegetarian or vegan. Usually ‘chilli con carne‘ uses some type of mince, even if vegetarian. This version however uses three different types of beans, and you can use any type that you wish, it will taste good. The secret is to use already cooked beans, that way you don’t have to spend forever cooking them!

Chipotle paste gives the dish a lovely heat, and the yeast extract (Marmite) gives it depth of flavour although you can’t taste this on it’s own. Beans are an excellent source of protein and mixing different varieties makes it more interesting. The flavours in this recipe will make anyone believe you have been slaving over a hot stove for hours when in fact it is the blender that has done most of the work! This is perfect for inviting friends over.

Three Bean Chilli Recipe – Vegan
Yield: 4 Servings
Difficulty: Easy
Cooking time:

Description

Making a chilli or 'chilli con carne' doesn't have to be complicated especially when making it vegetarian or vegan. This version uses three different types of beans, and you can use any type that you wish, it will taste good. The secret is to use already cooked beans for convenience.

Metric
US/Cups

Ingredients

  • 240 g kidney beans (cooked & drained)
  • 240 g beans (any, cooked & drained)
  • 150 g chick peas (cooked & drained)
  • 3 tbsp olive oil
  • 1½ tbsp cumin seeds
  • 1 tsp garam masala
  • ½ medium onion
  • 1 bunch of coriander leaves
  • 400 g tin tomatoes
  • 1 red pepper
  • 1  whole red or green chilli
  • 1 tbsp chipotle paste (or 1 tbsp paprika)
  • 1 tsp yeast extract (Marmite)
  • 8½ oz kidney beans (cooked & drained)
  • 8½ oz beans (any, cooked & drained)
  • 5 oz chick peas (cooked & drained)
  • 3 tbsp olive oil
  • 1½ tbsp cumin seeds
  • 1 tsp garam masala
  • ½ medium onion
  • 1 bunch of coriander leaves
  • 14 oz tin tomatoes
  • 1 red pepper
  • 1 whole red or green chilli
  • 1 tbsp chipotle paste (or 1 tbsp paprika)
  • 1 tsp yeast extract (Marmite)

Instructions

  1. Add the onion, tomato, red pepper, coriander leaves, garam masala, yeast extract, whole red or green chilli and chipotle paste (or paprika) to a blender or food processor and blend until smooth.
  2. In a separate pan pour the olive oil and put on a high heat.
  3. When the oil is just about to smoke turn down the heat a bit and add the cumin seeds. This will temper the seeds and release the flavours.
  4. When you can start to smell the aroma of the cumin add the kidney beans and mix well. Cook for about 5 minutes. The kidney beans should begin to burst open.
  5. When about half of the kidney beans have split open add the sauce from the blender and bring to a simmer.
  6. Add the black eye beans and chick peas and simmer for about 10 to 15 minutes so all the flavours mix well.
  7. Serve with tortillas or rice and garnish with some chopped coriander.
    Three bean chilli, vegan

Notes

If you don’t have chipotle paste you can substitute this with paprika. For a more smoky flavour you can also add a few drops of liquid smoke and smoked tabasco. If you prefer your chilli to be on the milder side choose a red chilli pepper. If you prefer it fiery then a green one will work better.

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