This vegan chili dish is a fantastic option when you need to use up some vegetables and, best of all, it's a quick and healthy dish in under 25 minutes!
Red kidney beans are a great source of plant-based protein (24g per 100g), and using them in a dish makes it ever so filling.
Kidney beans are also a good source of several vitamins and minerals, such as folate, iron, copper, manganese, potassium, vitamin K1 and phosphorus.
Prep time: 10 mins
Cooking time: 15 mins
- 1 red pepper
- 1 courgette
- 1 onion
- 3 garlic cloves
- 3 fresh tomatoes
- 1 can of red kidney beans*
- 1 can of tinned tomatoes
- 1 tbsp tomato puree
- 1 tbsp vegetable stock powder
- ½ tbsp smoked paprika
- 1 tsp chili powder
- ½ tsp mixed herbs
- 1 tbsp coconut oil**
- Large frying pan
- Chopping board
- Wooden spoon
1. Start by chopping up the fresh vegetables
2. Heat the oil in the frying pan, then add peppers, tomatoes, onion, garlic and courgette. Fry at high heat for about 7-10 minutes and stir from time to time with the wooden spoon.
3. In a meanwhile, open the can of beans and rinse them with cold water using the colander. Open the tin of tomatoes.
4. After about 7-10 minutes, add the beans, tinned tomatoes, tomato puree and spices.
5. Let it cook for another 5 minutes, stirring a few times.
6. Garnish with coriander or spring onions and you're done!
This dish can be served with rice, and if you time it well, you could bring water to boil while chopping vegetables, and let the rice cook while you're making the chili.
* canned beans are super convenient, but if you have time, you can cook your beans from scratch – make sure to soak the dry beans in cold water for at least 12 hours, and then boil on low heat until the beans are soft and fluffy
** any plant-based oil is fine. You're welcome to use any cooking oil you have at home