Name: Vegan chilli
Total time: 1 h
Yield: Serves 6
Ingredients: 2 onions, chopped; 2 large cloves garlic, crushed; 1 red chilli, finely chopped; 2 tbsp olive oil; 1 red pepper, diced; 1 green pepper, diced; 2 tbsp chipotle paste; 2 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground cinnamon; 1 tsp sweet smoked paprika; 1 tsp dried oregano; 1 tbsp tomato purée; 2 x 400g tins chopped tomatoes; 250ml vegetable stock; 1 tbsp balsamic vinegar; 350g vegan mince; 400g tin kidney beans; 400g tin black beans; cooked rice to serve; 2 avocado, diced, to serve; small bunch coriander, leaves picked, to serve

2 onions
chopped
2 large cloves garlic
crushed
1 red chilli
finely chopped
2 tbsp olive oil
1 red pepper
diced
1 green pepper
diced
2 tbsp chipotle paste
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 tsp sweet smoked paprika
1 tsp dried oregano
1 tbsp tomato purée
2 x 400g tins chopped tomatoes
250ml vegetable stock
1 tbsp balsamic vinegar
350g vegan mince
400g tin kidney beans
400g tin black beans
cooked rice
to serve
2 avocado
diced, to serve
small bunch coriander
leaves picked, to serve

Method

step 1
Fry the onions, garlic and chilli in the olive oil in a casserole or heavy lidded pan for 10 minutes until softened, then add the peppers and cook for another 5 minutes.
step 2
Stir in the chipotle paste, spices, oregano, tomato purée, chopped tomatoes, balsamic and stock, and bring to a simmer. Cook for 20 minutes then add the vegan mince and beans, and simmer for another 15 minutes, adding a splash of water if it gets a little thick. Season and serve with rice and a topping of diced avocado and chopped coriander, if you like.