How to make my ultimate vegan-friendly Three Bean Chilli...

During these cold snaps, there is nothing nicer than a rich, wholesome bowl of warming three bean chilli!

Here is how I make my own large pot of chilli, ready to heap onto couscous, pile onto jacket potatoes or even slather all over cheesy nachos...so yummy.

This is a very quick and simple recipe that hardly takes any time at all.

It's also packed full of goodness and totally vegan diet-friendly without the sour cream!

INGREDIENTS

1 tbsp extra virginolive oil

1 medium onion peeledand finely chopped

1 celery stick halvedlengthways and finely chopped

2 carrots grated

1 red peppers diced

2 cloves of garliccrushed or finely chopped

1 finely choppedmedium/hot red chilli

1 x 400g can redkidney beans

1 x 400g can adukibeans

1 x 400g can blackeye beans

¼ butternut squashpeeled and cubed

1 tsp ground cumin

1 tsp groundcoriander

1 tsp paprika

1 bay leaf

1 stick of cinnamon

2 tsp soy sauce

1 x 400g tins choppedtomatoes

2 tbsp tomato pureeor passata

100ml vegetable stock

sea salt and blackpepper to taste

Handful of choppedcoriander leaves

Method

Heat the olive oil over a medium heat in a large saucepan, fry the onion, carrot, and celery for 4-5 mins, then add the garlic and chilli.

Add the spices and stir.

Stir in the red pepper, butternut squash, tomatoes and tomatopuree, add the bay leaf and season with salt and pepper and add the soy sauce.

Add the beans and stock.

Bring to the boil and turn down the heat to a low simmer for 30 mins.

Don't forget this freezes wonderfully so it's great to have a few portions popped to one side ready for a speedy meal another time!

Enjoy!

Love,