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Six Bean Chilli {Vegan}

Packed full of beautiful flavours, colours and textures, this Six Bean Chilli is a feast for the eyes and the belly. It’s really easy to make, budget-friendly and perfect for batch cooking. I’ve made this dish mild enough for children, so feel free to crank up the heat by adding more chilli powder or some fresh chilli.
Hands-on Time 25 mins
Total Time 45 mins
Course Dinner
Cuisine Mexican
Servings 4

Ingredients
  

  • ½ TBSP olive oil
  • 1 onion finely diced
  • 2 tsp minced garlic
  • 1 medium carrot finely diced or grated
  • 1 sweet romano or red bell pepper deseeded and finely diced
  • 125 g / 1½ cups chestnut (or crimini) mushrooms finely diced
  • 2 tsp each of smoked paprika, ground cumin and dried oregano
  • ½ tsp chilli powder (I use mild)
  • 3 TBSP tomato puree (paste)
  • 2 x 400g / 14 oz cans of beans* rinsed and drained
  • 400 g / 14 oz can chopped tomatoes
  • 240 ml / 1 cup vegetable stock (broth)
  • 85 g / ½ cup canned sweet corn
  • 2 TBSP smooth almond butter (or you can substitute tahini)
  • 1 tsp cocoa powder
  • 1 tsp unrefined sugar
  • ½ tsp salt

Instructions
 

  • Gently heat the oil in a large saucepan. Add the onion** and cook until it starts to soften (about 4 minutes).
  • Prepare the remaining vegetables, then add them to the pan. Sprinkle in the smoked paprika, ground cumin, dried oregano and chilli powder.*** Stir through, then cover with a lid, and leave to sweat on medium-low heat for five minutes.
  • Add all the remaining ingredients (tomato puree, beans, chopped tomatoes, vegetable stock, sweet corn, almond butter, cocoa powder, sugar and salt) to the pan, and stir through. Bring to the boil then reduce the heat to low, cover with a lid and simmer for about 20 minutes, or until the carrot is cooked through and the flavours have melded. Taste test, and add a touch more salt, chilli or sweetener, if desired.
  • This chilli is delicious served with home-made corn bread, brown or wild rice, creamy polenta or as a topping for jacket potatoes. Any leftover chilli will keep in the fridge for three days. It is also freezable.

Notes

* I used one can of Aldi mixed beans (which includes black beans, haricot beans, pinto beans, chickpeas (aka garbanzo beans), red kidney beans and aduki beans) and one can of kidney beans.
**To save time, I used a mini food processor to finely dice my onion, carrot, red pepper and mushrooms.
*** If serving to children, omit the chilli powder at this stage and add it to the pan once the children's portions have been served.
Keyword Budget Vegan Meals, Easy Vegan Meals, Family Friendly, Gluten-Free, Plant-Based, Student Vegan Meals, Vegan Dinners