The best vegan chilli
Packed with veggies and beans this is the best vegan chilli recipe I've ever made. It's spicy, tasty and oh-so-satisfying.
Servings 6
Ingredients
- 2 tbsp olive oil separated
- ½ butternut squash peeled and diced
- 1 medium sized aubergine diced
- 1 onion diced
- 3 cloves garlic finely chopped
- 1 tsp dried chilli flakes
- 2 red peppers diced
- 2 carrots peeled and sliced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 400 g tin of kidney beans drained and rinsed
- 400 g tin of black beans drained and rinsed
- 800 g tinned chopped tomatoes (2 standard tins)
- salt to taste
- black pepper to taste
- pinch cayenne pepper
- handful fresh coriander optional
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6
- Place the prepared squash and aubergine in a large roasting tin, drizzle with 1 tbsp olive oil and roast for 30 minutes, stirring halfway, or until softened and turning golden brown.
- Heat the remaining olive oil, fry the onion until soft (about 10 minutes), then add the garlic and the dried chill and cook together for a minute or so.
- Add the peppers, carrots and spices and continue to fry until soft ( you may need to add a dash of water to stop the ingredients sticking).
- Once the vegetables are soft add the beans and a dash of water.
- Let it cook together for five minutes. Add the chopped tomatoes and cook for a further five minutes, then add the cooked butternut squash and aubergine. Season with salt and pepper to taste. Allow to bubble away for 10 minutes on a low heat.
- Finally add a pinch of cayenne pepper.
- Sprinkle with fresh coriander leaves if liked. Serve with rice or tacos and with a dollop of vegan sour cream or yoghurt on the side. Guacamole and salsa are also excellent additions.
Notes
This recipe makes enough for six. That makes it perfect for freezing or saving to reheat for lunch if you only need to cook for one or two.