Delicious Healthy Vegan Chilli

|Andrew Calder
Full Of Beans Vegan Chilli

Initially an improvised veggie chilli, made for non-meat eating friends and parents to eat at our children's birthday party and has since become a firm family favourite.

Uses either Chillililli or Sillylilli and we've added to the original recipe a tablespoon of Spicy Tomato Chutney. 

Full of Beans Vegan Chilli

Andrew Calder

Servings

6

Prep Time

10 minutes

Cook Time

45 minutes

Cuisine

Mexican / Vegan

Category

Dinner

Delicious vegan chilli packed full of pulses, healthy vegetables with a dash of Chillililli

Full of Beans Vegan Chilli

Ingredients

  • 1 large sweet potato
  • 2-3 medium mixed peppers
  • 1 large red onion
  • 2 large vine tomatoes, chopped into eighths
  • 2 cloves of garlic
  • 1 x 400g tin of chopped tomatoes (2 tins if no fresh vine tomatoes)
  • 2 tsp medium chilli powder (add or use hot to preference)
  • 2 desert spoons (around 1/3 jar) of Calder’s Kitchen Chillililli
  • 2 tins of kidney beans (drained)
  • 1 tin of chick peas (drained)
  • 1 tin of cannelloni beans (drained) (or other beans in your cupboard)
  • Vegetable Oil
  • Salt and pepper for seasoning

Directions

  1. Pre-heat oven to 180 degrees Gas Mark 4. Chop sweet potatoes into small pieces, place on a baking tray and coat in oil, sprinkle with smoked paprika and salt & pepper. Oven cook for 15-20 minutes until soft.


  2. Roughly chop peppers, onion and tomatoes, add to a large pan and cook in 1-2 tablespoons of vegetable oil on a medium heat, stirring regularly


  3. Add chilli powder and continue to stir over the heat

  4. Add tinned tomatoes and Calder’s Kitchen Chillililli


  5. Bring to the boil and then simmer until sweet potatoes are ready


  6. Add sweet potatoes, chick peas and beans and simmer on a low heat for a further 15 minutes


  7. Season to taste