Vegan Chili
Rating:
Ingredients:
- 1 Tbsp oil
- 1 brown onion
- 4 garlic cloves
- 1½ Tbsp chili seasoning (not chilli powder - chilli seasoning is blend of several spices including paprika, cayenne pepper, garlic powder, onion powder and more. If you can’t find chili seasoning, replace with the same quantity of paprika, and add then chilli powder to taste (carefully!))
- ½ Tbsp ground cumin
- 1½ tsp dried oregano
- 1 red pepper/capsicum
- 1 carrot
- 2 400g tinned diced tomatoes
- 1 400g tinned kidney beans
- 1 400g tinned black beans
- 1 400g tinned corn kernels
- 1 tsp salt, or more to taste
- Chili flakes or powder, to taste (optional)
Method:
- Prepare vegetables - peel onion and chop finely, peel garlic and chop finely or crush, dice capsicum and grate carrot.
- Heat oil over a medium-low heat in a large deep fry-pan. Sauté onions and garlic for ten minutes or until onions are soft.
- Add chili seasoning, cumin and dried oregano, and sauté for one minute or until fragrant. Add capsicum and carrot, mix well and then sauté for a few minutes.
- Add tins of tomatoes and mix well. Open tins of beans and corn and drain any excess liquid, before giving them a good rinse in a sieve under running water. Add to fry-pan, along with the salt and mix well.
- Now let the magic happen! Cover and let simmer for 30 minutes to soften veggies and develop the flavour. Mix occasionally throughout the 30 minutes. Once finished, taste test and adjust seasoning - add salt until it has reach your desired preference. Add chili flakes to taste (optional).
Notes:
Serving suggestion: Fabulous with guacamole, fresh salsa, brown rice and corn chips. Otherwise try it in a burrito, in a taco, or topped on toast.