If you're looking for an easy and delicious weekday dinner that will give you leftovers, try this vegan, Warming Bean Chili. It's packed full of veggies and protein to keep you full!
Ingredients
-
1 large onion, diced
- 3 cloves garlic, crushed or chopped
- 2 medium peppers of any colour, cut into roughly 1cm pieces
- 1 stick celery, sliced thinly
- 1 medium courgette/zucchini, cut into roughly 1cm cubes
- 2 410ml tins of beans (use your favourite - I like kidney, black, pinto and great northern(approx. 3 cups)
- 1 796ml tin crushed tomatoes (approx. just over 3 cups)
- 1 vegetable stock cube dissolved in ¼ cup boiling water
- 2 tsp cumin
- 2 tsp coriander
- 1 tbsp chili powder
- 1 tsp smoked paprika (regular will work if you don't have smoked)
- ½-1 tbsp Braggs Soy Seasoning or soy sauce/tamari
To Serve (optional)
- Brown rice
- Lime wedges
- Chopped coriander/cilantro
- Tortilla chips
- Avocado slices
Method
- Prepare all ingredients as instructed above.
- Add the onion to a large cooking pot, along with approx. 2 tbsp water. Using a medium stovetop heat, steam sauté the onion for 10 minutes with the lid on the pan, stirring regularly to prevent sticking.
- After 10 minutes, when the onion is just starting to soften add all other ingredients to the pot, stirring them to combine.
- Increasing the heat, bring the mixture to a boil then reduce the heat to low/medium and cover the pot with a lid (continuing to stir regularly).
- If the chili looks thick at this stage, don't be tempted to add liquid! As the vegetables cook they will release water and the chili will naturally become more liquid.
- Simmer the chili for approximately 15-20 minutes, until the zucchini/courgette is tender.
- Remove from the heat, and serve with brown rice, avocado slices, lime wedges, chopped cilantro and tortilla chips. Enjoy!
Elizabeth Emery is a food blogger, recipe developer and writer. Her blog Vancouver with Love focuses on all things vegan, from recipes to travel and lifestyle tips. She is based in Vancouver, BC.