Vegan Chilli – it’s hot hot hot!!!

Vegan Chilli – it’s hot hot hot!!!

It’s quick! πŸ™‚ It’s tasty! πŸ™‚ It’s spicy! πŸ™‚

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! πŸ˜› Yes… the meat munchers gobbled this down and I didn’t even hear a ‘what no meat?’ Hooray! πŸ˜€ This is a pleaser for everyone! It’s vegan, gluten free, dairy free, sugar free and egg free! Google's Thumbs Up SignIt packs a punch of heat and contains loads of protein as well as antioxidants, vitamins and minerals! Did you know thatΒ ‘Capsaicin’ (a phytochemical found in chilli’sHot Chili Emoticon)Β 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! πŸ™‚ Let’s get cooking! πŸ™‚

Gather

  • 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)

Prepare

  1. Melt the oil in a large pan and cook the onion until browning. Add the garlic and chilli flakesΒ and stir for a minute whilst cooking.
  2. 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)!
  3. Throw in the beans, sweetcorn and chickpeas and gently mix to combine.
  4. Push the frozen spinach bundles into the chilli and leave for five minutes before stirring to separate.
  5. Sprinkle over the cinnamon, paprika, mint, pepper and salt, then mix in.
  6. Reduce the heat and allow to cook for a further five to ten minutes (the sauce should be thick and the spinach defrosted).
  7. Enjoy!

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! πŸ™‚ 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

Vegan Chilli - it's hot hot hot!!!

  • Servings: 4-5
  • Time: 20-25 mins
  • Difficulty: easy
  • Print

Gather

  • 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)

Prepare

  1. Melt the oil in a large pan and cook the onion until browning. Add the garlic and chilli flakesΒ and stir for a minute whilst cooking.
  2. 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)!
  3. Throw in the beans, sweetcorn and chickpeas and gently mix to combine.
  4. Push the frozen spinach bundles into the chilli and leave for five minutes before stirring to separate.
  5. Sprinkle over the cinnamon, paprika, mint, pepper and salt, then mix in.
  6. Reduce the heat and allow to cook for a further five to ten minutes (the sauce should be thick and the spinach defrosted).
  7. Enjoy!

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.

 

 

31 thoughts on “Vegan Chilli – it’s hot hot hot!!!

    • Milicaaaaaaa mwah x x x
      How are you & Mladen? Long time!
      Thank you – I’ve been trying to update things since it’s now been a whole year of blogging! The chilli is delicious and the boys ate it too!!! What are you two eating these days? x x x

      Liked by 1 person

      • Yeah, definitely long time πŸ™‚ Life tends to get in the way sometimes, so we lose our peace of mind and inspiration for blogging. But, were fighting…
        Great for you, whole year of blogging! You have probably written more posts than us for almost two and a half of ours πŸ™‚
        We are mainly on a starch solution plan. Lots of potatoes, grains, oats… No oil, very little seeds. Reading Dr John McDougall an T. Colin Campbell, whole food plantbased (vegan) diet seems to be the best, so we’re giving it a go. A definite plus: it’s really affordable πŸ™‚

        Liked by 1 person

        • I missed you guys! Exciting that you now eat oats? That’s my most used ingredient I think! I’ve loads of quick and simple recipes I haven’t even posted which you’d probably love! You’re reading The China Study? It’s one of my well read books! Love it! πŸ™‚

          Like

    • Thank you Mara πŸ™‚ Yes, sometimes the unexpected meals turn out the best! πŸ™‚ Anyway, welcome to Life Diet Health. There’s lots of yummy dairy free recipes on here if you didn’t have a look around! πŸ™‚ Have a great weekend πŸ™‚

      Like

    • Thanks Deborah! πŸ™‚ I love coming to your plant-based potluck party (as often as I can)! Isn’t it great when you can put together something nutritious and healthy so quickly πŸ™‚ More people should be enjoying the benefits of hot & spicy foods for the health benefits it brings – for example the capsaicin in the chilli is a powerful anti-cancer phytochemical πŸ™‚ Delicious and health boosting too!

      Like

    • Thank you Mary Ellen πŸ™‚ Hot and spicy is definitely the way to go in the cold – we had a frost here this morning! The boys are gradually beginning to get used to ‘good’ πŸ˜› food! πŸ™‚ This will be the second week of totally vegetarian/vegan weekday meals! πŸ˜€ πŸ˜€ πŸ˜€ whoop whoop!!! πŸ˜€ How’s your Masters going?

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