Sending out some warm love today as it is frEEzing out there.
If you are staying at home today then get your cooking gear on because I’m sharing with you my mighty fine vegan bean chilli that some of you requested to see through Instagram.
3 stems of leek
1 tin of kidney beans
1 tin of chickpeas
3 tins of tomato
salt & pepper
a little sugar
(This makes a HUGE pot of chilli, so you can either share it out or save for another day).
Pierce your sweet potato and place in the microwave for 6 mins. Once pinged, add to the oven until your chilli is done!
Chop the onions, leeks and courgettes (tissues may be needed for onion tears), however you want. This is your dish now, own it.
Heat some olive oil or coconut oil in a large pan/pot and add the onions to fry.
Crush (2 segments) garlic and add that to the sizzling concoction.
Once the onions start to becoming a light brown colour, add in the leeks and courgettes.
Leave on a low-mid heat for 5 minutes. Stir frequently to avoid ingredients sticking to bottom of pan.
Add in, 2 tsp. turmeric, 1 tsp. cumin, 1 tsp. chilli powder, salt + pepper. Mix through.
Add all 3 tins of chopped tomato.
Leave to simmer for 10 minutes then add the kidney beans and chickpeas. (If too thick/not enough liquid for you, add another tin of tomatoes or simply some water.)
Add in 1 tbsp. coconut sugar. It makes the tomatoes taste GREAT. Equally, this is not essential so if you avoid sugar then voila.
Leave to simmer for 15 minutes.
Add more of any of the spices if you wish it have more flavour, although I don’t think you’ll need.
Pull out your sweet potato and slice down the middle.
Add as much chilli as you desire and top with rocket.
Such a yummy dish, to be enjoyed with salad, rice or more veg!