Creating recipes from scratch is something that I am yet to master, however, moderation of dishes that I know I like is much more my forte. A few weeks ago after my return home from University I sat down to eat with my family to a fully vegan bean chilli that my dad had made. I couldn’t remember exactly what was included within the recipe apart from a whole load of fresh coriander to give majority of the flavour; something I wouldn’t have thought to add myself. So today with specific cravings for a hearty meal I decided to interpret this dish from memory in the best way I could and in “High Carb Low Fat” Vegan style made this dish completely oil free.
Ingredients: Bean Chilli
- Medium sized onion
- 1 or 2 Garlic Cloves
- 250g Plum Cherry Tomatoes
- 200g Chick Peas
- 200g Butter Beans
- 200g Kidney Beans
- 40g Fresh Coriander
- 200g Tin Chopped Tomatoes
- 1 or 2 tsp Chilli Flakes (more or less for preference)
- 1tsp Oregano
- 1-2 tsp Cumin
- 1-2 tsp Ground Coriander
Extra: Brown Rice and Choice of Vegetables for the side.
- Turn the dial on the hob ¾ or up to a medium heat.
- Chop up onion and add to a large pan or Wok with water to stop the onions from sticking to the pan.
- When onions are slightly soft, add 250g of whole plum cherry tomatoes to the pan and leave these to soften with the onions – keep adding additional water if needed.
- When the tomatoes have softened gently pop them with a spoon or knife and mash lightly to create a watery puree.
- Drain and rinse all three tins of beans and add these to the pan – stir everything together.
- Add the tin of chopped tomatoes into the mix and keep stirring everything together until all the beans are covered with the tomato sauce and the liquid is bubbling/simmering.
- Chop and add all the coriander into the mixture and carry on stirring.
- Add in additional herbs and chilli flakes for flavour.
- Keep stirring everything together until the beans have softened and the flavours have all meshed together.
- Serve with choice of rice and vegetables for additional health.