Sunday, 3 August 2014

Vegan Kidney Bean Chilli


This kidney bean chilli is one of my favourite comfort dinners and the one vegan recipe that my boyfriend has almost as much enthusiasm for as I do! This is a perfect dish for any time of the year, whether it's served hot with quinoa or rice, or cold as a dip at a party or barbecue. It's super simple to make and is ready in under half an hour so can be whipped up at a moment's notice. Everyone I know who has tried this chilli absolutely loves it so that's a testimony to how delicious it is; if anyone tries to tell you that vegan food is boring and tasteless just give them a mouthful of this and they'll immediately take their words back!



Ingredients
Serves 2

  • 1 onion
  • 1 bell pepper
  • 2 small chillies or 1 1/2 medium/large ones 
  • 1 tsp ground cumin
  • 1 x 400g can/carton of chopped tomatoes
  • 1 x 400g can/carton of kidney beans, drained and rinsed
  • Oil of choice for cooking (I use coconut)


Method

Chop the onion and pepper into small pieces, then remove the seeds from the chillies and chop them finely. Heat a small amount of oil in a saucepan over a low heat then add the onion, pepper, chillies and cumin and fry them gently for 10 minutes, until the onions are tender but not brown.

Pour in the chopped tomatoes and mix everything together, then turn the heat up to a medium setting and let the tomatoes simmer for 5 minutes. Once the 5 minutes have elapsed stir in the rinsed kidney beans and let the chilli simmer for another 5 minutes, until it's piping hot. Once it's ready either serve it immediately or let it cool and store it in the fridge for 3 - 4 days.


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