I had a strong craving for a good, hearty bowl of chilli at 3am this morning and I couldn’t wait to make it. Chilli has always been something that I have enjoyed, but the last couple of weeks it has become one of my go-to meals as it’s easy to make and full of protein; plus beans have always been a staple in my food cupboard, so I’m always luckily enough to be able to throw a meal together one ever I get a craving.
This chilli is easily adaptable, you can leave out any ingredients that you don’t have or replace them with items you do have, but leaving the sauce simmer for an hour is key to a rich flavour; you can do that on the stove or in a slow cooker/crock pot. I topped my chilli off with some avocado, cheese and a cashew sour cream, but you can put yours over rice, chips/fries or spoon it into a cheesy baked potato, you could even knock up some nachos for a cozy Saturday night in front of the T.V
- 1 Tin Mixed Beans
- 1 Tin Black Beans
- 250g Veggie Mince (optional)
- 1 Large Onion
- 2 Bell Peppers
- 1 Tin Chopped Tomatoes
- 1 Vegetable Stock Pot or Cube
- 3 Tbsp Tomato Purée
- 1 Tbsp Cacao or Cocoa Powder (Optional)
- 1 Tbsp Sugar
- 300ml Water
- 2 Tbsp Olive Oil
- 3/4 Tsp Sea Salt
- 1/2 Tsp Black Pepper
- 1 Tbsp Chopped Garlic
- 2.5 Tbsp Cumin
- 2 Tbsp Oregano
- 2 Tbsp Smoked Paprika
- 1 Tsp Ground Cinnamon
- 1/2 Tbsp Cayenne or Chilli Powder
- 1/2 Tbsp Chipotle Paste or Hot Sauce (optional)
Peel and dice your onion, garlic and peppers and add them to a sauté pan on a medium heat, along with the olive oil. Sauté until they have softened.
Now add the chopped tomatoes, tomato purée, vegetable stock pot, water, coconut sugar, salt and pepper, and simmer on a low heat for 40 minutes.
Next add the veggie mince, beans, spices, chipotle paste or hot sauce, and simmer for another 20 minutes.
Serve with diced avocado, grated cheese and sour cream.
© The Hungry Welsh Girl 2020
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