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Meat-Free Mixed Bean Chilli

Ever since I tried that tomato and chickpea curry recipe a few months ago I’ve been more inclined to experiment with meat-free alternatives to my favourite foods.

I’ve always been the kind of girl that orders a ‘Meatilicious’ from Dominos or one of those special mixed-meat Balti’s whenever I go out for a curry, so I always thought I’d hate vegetarian food. But it turns out I was totally wrong (I can’t always be right, I guess). Since trying out more vegetarian recipes I’ve realised that not only are beans and lentils filling and healthy, they’re also far cheaper than buying meat and they’re much simpler to prepare. I’ve actually found myself choosing the vegetarian options recently because it’s such a no-brainer.


Lately, I tried a meat-free version of one of my all-time favourite comfort foods, chilli con carne. This vegetarian alternative is super tasty and satisfying, and I don’t miss the mince meat at all. Try it for yourself and let me know what you think!

 

AuthorLaykeDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 1 tbsp olive oil
 1 onion (finely chopped)
 2 garlic cloves (crushed)
 1 red bell pepper (finely chopped)
 400 g tin chopped tomatoes
 400 g tin red kidney beans (drained)
 300 g tin haricot beans (drained)
 300 g tin black eyed beans (drained)
 1 tbsp tomato puree
 300 ml beef stock
 2 tsp chilli powder
 2 tsp ground cumin
 2 tsp paprika
 1 tsp oregano
 salt and pepper to taste
 soured cream (optional)

1

Heat the olive oil in a large pan and add the onion. Fry the onion on a low to medium heat until it begins to soften. Add the garlic, red bell pepper, chilli powder (2 tsp), ground cumin (2 tsp) and paprika (2 tsp). Stir well until the ingredients are coated and cook for a further 5 minutes.

2

Turn up the heat to medium to high then add the the chopped tomatoes, tomato puree (1 tbsp), beef stock (300ml) and oregano (1 tsp). Stir to combine then add the red kidney beans, haricot beans and black eyed beans. Stir thoroughly and once simmering, reduce the heat to low. Season with salt and pepper to taste (I use 1/2 tsp salt and a few grinds of black pepper).

3

Allow to cook for 15-20 minutes, stirring occasionally. If you prefer your chilli with a thicker, drier consistency then add to the cooking time until the desired consistency is reached.

4

Serve with long grain rice or homemade potato wedges, and a dollop of soured cream.

Ingredients

 1 tbsp olive oil
 1 onion (finely chopped)
 2 garlic cloves (crushed)
 1 red bell pepper (finely chopped)
 400 g tin chopped tomatoes
 400 g tin red kidney beans (drained)
 300 g tin haricot beans (drained)
 300 g tin black eyed beans (drained)
 1 tbsp tomato puree
 300 ml beef stock
 2 tsp chilli powder
 2 tsp ground cumin
 2 tsp paprika
 1 tsp oregano
 salt and pepper to taste
 soured cream (optional)

Directions

1

Heat the olive oil in a large pan and add the onion. Fry the onion on a low to medium heat until it begins to soften. Add the garlic, red bell pepper, chilli powder (2 tsp), ground cumin (2 tsp) and paprika (2 tsp). Stir well until the ingredients are coated and cook for a further 5 minutes.

2

Turn up the heat to medium to high then add the the chopped tomatoes, tomato puree (1 tbsp), beef stock (300ml) and oregano (1 tsp). Stir to combine then add the red kidney beans, haricot beans and black eyed beans. Stir thoroughly and once simmering, reduce the heat to low. Season with salt and pepper to taste (I use 1/2 tsp salt and a few grinds of black pepper).

3

Allow to cook for 15-20 minutes, stirring occasionally. If you prefer your chilli with a thicker, drier consistency then add to the cooking time until the desired consistency is reached.

4

Serve with long grain rice or homemade potato wedges, and a dollop of soured cream.

Mixed Bean Chilli



What did you think to this meat-free alternative? Leave your comment below!

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