I first created this chilli during ‘Vegan November 2014’ and I haven’t made the meat version since. Since then I’ve served it at two kids parties where its the first thing to go – quickly, and I’m constantly being asked for the recipe. Many of Hannah’s Shorefit clients have this on their weekly recipe planner as its healthy, so simple to make and absolutely delicious. If you have a suspicious meat loving partner, don’t tell them its meat free until after, I bet they won’t notice or care by the end.
I use black beans in this recipe because they are amazing for our digestive health and have recently been linked with potentially lowering the risk of colon cancer, as black beans contain protein and fibre, they also help with those tricky blood sugar levels. Alongside this they are a mega contender for heart health, packed with soluble fibre that lowers cholesterol, phytonutrients containing anti-oxidants and anti-inflammatorys providing protection for our blood vessels, folate – a B vitamin that decreases the risk of heart disease along with magnesium a mineral required for cardiovascular protection – phew what a bean!
I hope you love this chilli as much as we do!
Chilli – Serves 4
1 large chopped onion
5 minced garlic cloves
1 finely chopped chilli (optional)
400g tinned chopped tomatoes
2 tbsp tomato puree
2 bay leaves
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp mild chilli powder
1 tsp dried oregano
1/2 tsp cayenne pepper (optional)
600ml vegetable stock (i would recombined the marigold vegetable stock)
400g tinned black beans
Large handful of chopped fresh coriander
1-2 sliced avocados
60ml pot of sour cream (omit to make this a vegan meal)
crunchy lettuce leaves
1-2 limes cut into wedges
pickled red onions (recipe coming soon to Cook Club)
1. Heat 1 tbsp of coconut oil/olive oil in a large saucepan and gently sauté the onion for 8-10 minutes until softened and slightly coloured – while this is cooking you can be measuring all the spices, herbs and puree into the tinned tomatoes as they will all go in together later on and it will save on washing up.
2. Keeping the pan on the same heat, add the garlic and chilli (if using) and sauté for another minute.
3. Add the tinned tomatoes, puree, bay leaves, cumin, coriander, chilli powder, oregano and cayenne pepper (if using) and turn up the heat slightly, let it bubble gently for a couple of minutes.
4. Add the vegetable stock and simmer for 40 minutes, it will look really watery when you first add the stock but don’t worry it will thicken up.
5. After 40 minutes add the black beans and simmer for a further 20 minutes.
I like to make this the day before we eat it as I think it makes it taste even better or I’ll make up a couple of batches as it freezes really well. This is my favourite recipe so I can’t wait to see your chilli pictures, get in touch on Twitter, Facebook, Instagram or on our Blog!