Bean Chilli

I decided to make a vegan bean chilli for lunch today, then I sat down to eat it in front of ‘The Big Bang Theory’, and in the episode Sheldon said that it can’t be called chilli if it contains beans… Which seemed like an odd coincidence, and now I don’t really know what to call this – but it tasted nice regardless of what it was :)

The ingredients may seem a little weird, but I can guarantee that they work well together – my Mum really liked it (I made it for her, then I made some more for myself as I was jealous) and even said it was the nicest thing I’ve ever cooked, which is a real compliment, seeing as it’s one of the only things I’ve ever created without any help from any kind of recipe book! This is a perfect recipe for lunch as it’s so easy, only involves one pan, and takes about 5 minutes to cook – it also tastes really nice, really spicy with a lovely range of textures and flavours, ideal for busy days with no time to do anything complicated.

Bean Chilli

Ingredients 

Half an onion

One chopped garlic clove

A little oil

Around 100g-200g of kidney beans

One tablespoon of tomato purée

One chopped tomato

Half a teaspoon each of chilli flakes, cumin, coriander and cinnamon

One handful of raisins

One handful of roughly chopped cashews

Top with a dollop of natural soy yoghurt

Method

  1. Heat the oil in a saucepan, then fry the onion and garlic until golden brown.
  2. Next, add the kidney beans, tomato purée, chopped tomato, spices, raisins and cashews until heated through, then serve in a bowl with the yoghurt, and maybe some rice or pitta bread.

Serves one

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7 thoughts on “Bean Chilli

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  2. This is exactly the sort of food I’m craving at the moment, big bowls of warming, spicy, vegetably/beany/chickpea stuff! I love how quick your recipe is…looks like a great thing to throw together after work when I’m too tired to do anything xx

  3. This looks great, i tried to make a vegetarian chilli a while ago for my family except i used chickpeas. They also said it was my best cooking! I’ll have to try it again, using this recipe.

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