Time to share one of my all time favourite recipes, and it’s a quick and easy one, vegan bean chilli!
I make this about once a fortnight, the only problem I have is keeping any for leftovers, there is something really moreish about it. It’s definitely slimming world friendly, in fact it’s syn free. If you have it with only veg instead of rice or cous cous then it’s SP friendly too!
Vegan Bean Chilli Recipe
- One tin of mixed beans in water
- One tin of kidney beans in chilli sauce
- 3 cloves of garlic
- 8 mushrooms
- 1 carton of passata
- 2 tbsp tomato puree
- Cumin, paprika, chilli powder, cinnamon, salt, pepper, coriander
- Water if needed
- Steamed rice and vegetables to serve (Optional)
- Peppers (optional)
Sautee the onion and garlic using spray oil until soft. Add the mushrooms. At this point I sometimes add peppers, however, if my husband is having it I don’t as he hates peppers (weirdo!).
Once the mix is soft, add tomato puree and spices. I don’t really measure them, but I would guess about 1/2 tsp of the chilli powder, cinnamon and salt, and about 1 tsp of the rest of them but this is informal, my spices have shaker heads so I just give them a good shake.
Once mixed, add in the drained mixed beans and the kidney beans in chilli sauce. If you can’t get the beans in chilli sauce don’t worry, it’s perfectly fine without them, I just like the flavour of the sauce. Add the passata and mix well. Simmer for around 20 minutes, add more water if it gets a little dry. While this is cooking steam some rice (or cous cous) and the vegetables. I usually have cabbage, brocolli, cauliflower sometimes I roast some courgette.
Near the end add in jalapenos. And there you have it, 0 syns, all speed and protein (until you add the rice!).