Today’s recipe is inspired by and adapted from one of my favourite, most used BBC Good Food recipes for Black Bean Chilli combined with Oh She Glows’ Vegan Chilli. If you are not familiar, with the Blogger ‘Oh She Glows’ then please do check her out as she has some great things on her site.
1 tin Mixed Beans in water rinsed and drained (alternatively, you can use a combination of your favourite bean)
1 Carrot, finely chopped
1 stick of Celery, chopped
100g Mushrooms, halved or quartered
1 Tin Chopped Tomatoes
2-3 Cloves of Garlic
1 tbsp Brown Sugar
1.5 tbsp Cider Vinegar
1.5 tbsp Cumin
1 tbsp Paprika
1 tbsp Chilli Powder
2 tsp Coconut Oil
Salt and Pepper
Optional toppings: Tortilla Chips, Pumpkin Seeds, Sesame Seeds, Avocado, Spring Onion, Radishes
- In a large pot, heat the coconut oil and fry the garlic, onions for 5 mins until almost softened. Add the paprika, chilli powder and cumin and cook for a few minutes. The add the cider vinegar, brown sugar, tomatoes and some seasoning. Cook for 10 mins.
- Pour in the beans and mushrooms and cook for another 10 mins. Serve with brown rice and any toppings of your choice.
I love topping my Chilli with pumpkin and sesame seeds to add some crunch and serving with organic tortilla chips for extra dippage. These R.W. Garcia Organic Blue Maize chips are my current favourite.
Let me know if any of you try this or have your own vegan chilli recipes. I would love to try them.
London Vegan Bird