Vegan Chilli – it’s hot hot hot!!!
It’s quick! 🙂 It’s tasty! 🙂 It’s spicy! 🙂
This started out as a ‘what can I use the last black beans in’ and turned into something SO delicious that BOTH boys ate it without question! 😛 Yes… the meat munchers gobbled this down and I didn’t even hear a ‘what no meat?’ Hooray! 😀 This is a pleaser for everyone! It’s vegan, gluten free, dairy free, sugar free and egg free! It packs a punch of heat and contains loads of protein as well as antioxidants, vitamins and minerals! Did you know that ‘Capsaicin’ (a phytochemical found in chilli’s) is great for reducing joint or muscle pain AND increases your satiety so you don’t want to eat so much! So it’s great for ensuring you have some left over for lunch the next day! 🙂 Let’s get cooking! 🙂
- Smidge of oil of choice (I used coconut oil)
- 1 large onion chopped
- 3 garlic cloves chopped
- 1 Tablespoon dried chilli flakes
- 1 x 400g tin chopped tomatoes
- Boiling water (fill the empty tin)
- 300g cooked black beans
- 150g sweetcorn (I used frozen)
- 1 x 400g tin chickpeas
- 5 x frozen spinach bundles
- 1 teaspoon cinnamon
- 2-3 teaspoons paprika (I used medium spiced)
- 1/2 teaspoon mint
- 1/2 teaspoon black pepper
- salt to taste (I used pink Himalayan)
- Melt the oil in a large pan and cook the onion until browning. Add the garlic and chilli flakes and stir for a minute whilst cooking.
- Add the tinned tomatoes and use the empty tin to add boiling water getting all of the tomato residue out of the tin (careful the tin will be HOT)!
- Throw in the beans, sweetcorn and chickpeas and gently mix to combine.
- Push the frozen spinach bundles into the chilli and leave for five minutes before stirring to separate.
- Sprinkle over the cinnamon, paprika, mint, pepper and salt, then mix in.
- Reduce the heat and allow to cook for a further five to ten minutes (the sauce should be thick and the spinach defrosted).
Serve & Store
- Reduce the chilli flakes and paprika if you don’t like the heat! or increase it if you like it REALLY hot!!!
- Cool thoroughly then store covered in the fridge.
- Can be frozen for up to two months. Defrost and reheat thoroughly.
- Serve with your favourite grain – we ate ours with millet but brown rice or quinoa would have worked well too.
- Top with sour cream (vegan of course)!
- Add a side of garlic bread or your favourite crusty loaf.
- Try scooping the chilli up with nachos or load them up with chilli, guacamole and sour cream!
- Eat cold for lunch the next day – easy to transport especially if you stir through your grain first to soak up the juices.
This was so yummy I’m sharing it twice! 🙂 You can find this at Deborah’s Plant Based Potluck party and at Angie’s Fiesta Friday hosted this week by Lily @ Little Sweet Baker and Julianna @ Foodie on Board
Gather Prepare Serve & Store
Vegan Chilli - it's hot hot hot!!!
Serve & Store