Vegan Bean Chilli
Allergens 
Egg Free
Gluten Free*
Milk Free
Nut Free
Wheat Free
Servings 4
Ingredients
- 1 long red pepper deseeded & thinly sliced
- 5 small carrots sliced
- 1 red onion chopped
- 2 celery sticks sliced
- 1/2 red chilli deseeded & thinly sliced
- 3 garlic cloves finely chopped
- 400 g can chopped tomatoes
- 400 g can cherry tomatoes
- 400 g can cannelloni beans
- 200 g can kidney beans
- 2 tsp paprika
- 1 tsp Italian herbs or mixed herbs
- 1/2 tsp ground cumin
Instructions
- Heat a little oil in a pan.
- Fry the onions, celery, carrots and peppers for around five minutes until they're soft.5 small carrots, 1 red onion, 2 celery sticks, 1 long red pepper
- Add the chilli, garlic, herbs, paprika, ground cumin & both tins of tomatoes. Bring to the boil and simmer for around 15 minutes.1/2 red chilli, 3 garlic cloves, 400 g can chopped tomatoes, 2 tsp paprika, 1 tsp Italian herbs or mixed herbs, 1/2 tsp ground cumin, 400 g can cherry tomatoes
- Drain and rinse the kidney & cannelloni beans. Add and cook for a further 10 minutes.200 g can kidney beans, 400 g can cannelloni beans
- Serve with rice or mashed potatoes.
Notes
Store any leftover Chilli in the fridge for 2 days or divide into portions and freeze for up to 3 months.
When ready to use, defrost overnight in the fridge and reheat in the microwave or gently in a saucepan until piping hot.
Serving tip: This dish is best served with rice. Ensure any leftover rice is run under cold running water and cooled as quickly as possible (ideally within one hour of cooking) and leftovers used within one day. If reheating, always reheat until piping hot, or serve leftover rice cold in a salad.
Products we used in this recipe 
Open Plate
