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.
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
- Heat the oil in a saucepan, then fry the onion and garlic until golden brown.
- 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.