A smoky, spicy veggie chilli bursting with tender mixed-beans, sweetcorn and red pepper. This easy, nourishing recipe is brilliant for batch-cooking and is loved by vegans and meat-eaters alike! Vegan & GF.
Heat a large pan or cast-iron casserole dish over medium heat. Add the oil and once hot, the onion and red pepper. Sweat the veg for 10 minutes, stirring frequently, until soft and translucent. Stir in the garlic and season everything with a pinch of salt and pepper.
Add the chopped tomatoes, tomato puree, mixed-beans, sweetcorn, honey/maple syrup, spices, 1-2tsp of sea salt and lots of black pepper into the saucepan. Swirl a little water round the can from the chopped tomatoes and add that in too. Give everything a really good stir, then bring to the boil.
Reduce the heat to a simmer and let the chilli gently bubble, uncovered, for 15 minutes. Add the lid and simmer for another 15 minutes or until thickened and reduced. Taste and adjust the seasoning accordingly.
Serve the chilli your favourite way, topped with slices of avocado or guacamole and sprinkled with lots of fresh coriander.
This veggie chilli will keep for up to 4 days in the fridge, or for 3 months in the freezer. Defrost it slowly in the fridge, then reheat until piping hot.
Vegan: Use maple syrup rather than honey.
Recipe courtesy of georgieeats.co.uk