Vegan Bean Chilli

A vegan take on our delicious chilli con carne recipe - using mixed beans & veg!

This follows an authentic Mexican recipe using our best selling guajillo, pasilla and ancho chilli pods - check out our dried chilli range here.

Pair this with your favourite toppings such as guacamole, vegan cheese & tortilla chips!

Ingredients

• 1 tin red kidney beans (400g)

• 1 tin pinto beans (400g)

• 1 tin black beans (400g)

• 1 tin sweet corn (200g)

• 1 onion - chopped

• 1 tin chopped tomatoes (400ml)

• 1tbsp tomato puree

• 2 dried ancho chilli pods

• 2 dried guajillo chilli pods

• 2 dried pasilla chilli pods

• 2tbsp minced garlic

• 1tbsp smoked paprika

• 1tbsp cumin

• 1tbsp rubbed oregano

• 1tsp chipotle powder

• 20g dark chocolate

Method

1. Add the dried chillies into a large bowl and cover with water, leave to soak for at least an hour, once rehydrated, blend into a smooth paste along with the tomato puree and set aside.

2. In a large pan, add the onion and cook until softened, add the mixed beans and stir till combined, add the dried spices and cook for a further 2 minutes until fragrant.

3. Add the chopped tomatoes and the chilli paste, simmer for 10 minutes, add the sweet corn and cook for a further 5-10 minutes - season to taste with salt and pepper.

4. Serve up with rice and top with vegan sour cream, guacamole and vegan cheese.

Products used