
Try this vegan chili recipe as a healthy lunch or dinner. This spicy vegan chili is a gluten-free and dairy-free recipe. It may take a while to make but it really is worth the effort! The flavours of this chili recipe are rich, hot and powerful with smoky tones. Adding cacao powder to a dish like this makes it naturally smooth with contrasting, balanced sweet & bitter tastes. Your taste buds will be tingling for hours after this protein packed meal! Serve on rice with a squeeze of lime, avocado & coriander.
Equipment
- Large Saucepan
- Small Mixing Bowl
- Wooden Stirring Spoon
- Sharp Chopping Knife & Board
Ingredients
For the spice blend
- 1 Tsp Cumin Seeds
- 1 Tsp All Spice Powder
- 1 Tsp Chilli Powder
- 2 Tsp Smoked Paprika
For the chilli
- 1 Courgette (chopped)
- 2 Bell Peppers (red/green)
- 1.5 Large White Onions
- 3 Garlic Cloves
- 2-4 Birdseye Chillies (dependant on taste)
- 2 Cans Chopped Tomatoes
- 100g Pre-Cooked Canellini Beans
- 100g Sweetcorn
- 2 Tsp Veggie Stock Powder or Bouillon Powder
- Handful of Raisins
- 1 Tbsp Crunchy Peanut Butter
- Juice of 1/2 Lime
Serve with
Optional toppings
- Extra Chillies
- Fresh Coriander
- Avocado Slices
Method
- Day before/preparation: 100g of dried cannellini beans, 100g dried red kidney beans soaked for 24 hrs in plenty of water,
- Drain & rinse beans then cooked on medium/low heat, with the lid on, for 2 hrs.
- Mix the spices all together in a small bowl or pot.
- Heat oil in a saucepan and add the spice blend to hot coconut oil and fry for a moment stirring consistently, until spices start to brown.
- Chop the onions quite finely and add to the spices, keep stirring, add pink salt
- After a few minutes add the garlic and the chopped fresh chillies.
- Keep frying until all starts to soften and then add all the chopped veg.
- Don’t let it stick to the bottom of the pan! Add the cans of tomatoes , sweetcorn and the pre-cooked beans, mix well and allow to simmer for 10/15 mins before adding the veg stock powder, the cacao powder, the raisins and nut butter.
- Keep simmering 15 more minutes, stirring occasionally. Add lime juice and coconut sugar a small amount at a time to taste. The addition of the sourness and sweetness here is a great secret ingredient to balance out the spice.
- Some liquid will be released from the veg as it cooks, but keep the chilli on the heat until it has thickened a bit turn down the heat and add fresh coriander and salt if required.
- Let it sit for 15 mins before serving on rice or freshly made corn tortillas. A squeeze of lime on top is also tasty!
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