A big pot of vegan chili is a perfect warming winter meal. It’s quick and easy to make, nutritious, has plenty of protein, and is yummy! You can add whatever veg and beans you have, and serve with whole grain rice or some kind of flatbread. It also makes a great burrito filling.
I love it with sweet potato, black beans (or kidney beans), and a bit of red pepper. My kids really love this. My 7.5 month old will eat so much of it. He loves all the flavours. You can make it as spicy or as mild as you like. My kids like a bit of chilli, but not too much. It’s great served with a dollop of guacamole on top.
Extra virgin olive oil
2 cloves of garlic
A dash of chilli flakes (or more if you like)
1 heaped tbsp. cumin seeds
1 red pepper
1 sweet potato
1 heaped tbsp. tomato purée
1 tin of chopped tomatoes
1 heaped tsp. ground coriander
1 heaped tsp. paprika or smoked paprika
1 heaped tsp. dried oregano
1 tin of black beans (or kidney beans if you can’t get black beans)
Juice of half a lime
Sea salt and black pepper to taste
Fresh coriander leaf (cilantro)
Cooked wholegrain rice to serve
How it’s made:
Heat 2 tablespoons extra virgin olive oil in a large pan over a medium heat.
Peel and dice the onion. Add to the pan and fry for about five minutes, stirring occasionally, until softened.
Peel and finely chop or crush the garlic, add to the pan and fry for a few more minutes.
Add the chilli flakes and cumin seeds and fry for few minutes, being careful not to let them burn. (You can add just a little chilli now if you’re serving it to young kids and add more after taking their portion out.)
Half the red pepper, remove the seeds and slice. Add to the pan and fry for five minutes, stirring occasionally.
Peel and dice the sweet potato into bite sized pieces. Add to the pan.
Add the tomato purée. Stir to coat everything, and fry for a few minutes.
Add the tin of tomatoes, ground coriander, paprika, and oregano. Also fill half the tomato tin full of water and add to the pan. Stir well.
Turn the heat up, bring to the boil, lower the heat and simmer for about 15 minutes, stirring occasionally, until the sweet potato is soft.
Drain and rinse the black beans. Finely chop a handful of fresh coriander. Add these to the pan and cook for a few more minutes.
Add the lime juice, sea salt and black pepper. I take my kids’ portions out before adding the salt and leave to cool a bit.
Serve with cooked rice and garnish with fresh coriander.