Vegan Chilli

🥘 Ingredients

• onions 2
• large garlic cloves 2
• red chilli 1
• green pepper 1
• ground cumin 2 tsp
• ground coriander 1 tsp
• ground cinnamon ½ tsp
• sweet smoked paprika 1 tsp
• tinned kidney beans 400 g
• tinned black beans 400 g
• olive oil 2 tbsp
• chipotle paste 2 tbsp
• dried oregano 1 tsp
• tomato purée 1 tbsp
• tinned chopped tomatoes 800 g
• balsamic vinegar 1 tbsp
• vegetable stock 250 ml
• vegan mince 350 g
• rice
• avocado (diced) 2
• chopped coriander

1. 1

   Chop onions , crush large garlic cloves , finely chop the red chilli , dice green pepper .
2. 2

   Mix together in a small bowl : ground cumin , ground coriander , ground cinnamon , sweet smoked paprika . This is your spice mix.
3. 3

   Drain the tinned kidney beans and tinned black beans . Optionally put these in a medium bowl .
4. 4

   Fry the onions, garlic and chilli in olive oil in a casserole or heavy lidded pan for 10 minutes until softened, then add the peppers and cook for another 5 minutes .
5. 5

   Stir in chipotle paste , spice mix, dried oregano , tomato purée , tinned chopped tomatoes , balsamic vinegar and vegetable 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.
6. 6

   Season and serve with rice and a topping of avocado (diced) and chopped coriander , if you like.