If you're looking for an easy and delicious weekday dinner that will give you leftovers, try this vegan, Warming Bean Chili. It's packed full of veggies and protein to keep you full!
- 1 large onion, diced
- 3 cloves garlic, crushed or chopped
- 2 medium peppers of any colour, cut into roughly 1cm pieces
- 1 stick celery, sliced thinly
- 1 medium courgette/zucchini, cut into roughly 1cm cubes
- 2 410ml tins of beans (use your favourite - I like kidney, black, pinto and great northern(approx. 3 cups)
- 1 796ml tin crushed tomatoes (approx. just over 3 cups)
- 1 vegetable stock cube dissolved in ¼ cup boiling water
- 2 tsp cumin
- 2 tsp coriander
- 1 tbsp chili powder
- 1 tsp smoked paprika (regular will work if you don't have smoked)
- ½-1 tbsp Braggs Soy Seasoning or soy sauce/tamari
To Serve (optional)
- Brown rice
- Lime wedges
- Chopped coriander/cilantro
- Tortilla chips
- Avocado slices
- Prepare all ingredients as instructed above.
- Add the onion to a large cooking pot, along with approx. 2 tbsp water. Using a medium stovetop heat, steam sauté the onion for 10 minutes with the lid on the pan, stirring regularly to prevent sticking.
- After 10 minutes, when the onion is just starting to soften add all other ingredients to the pot, stirring them to combine.
- Increasing the heat, bring the mixture to a boil then reduce the heat to low/medium and cover the pot with a lid (continuing to stir regularly).
- If the chili looks thick at this stage, don't be tempted to add liquid! As the vegetables cook they will release water and the chili will naturally become more liquid.
- Simmer the chili for approximately 15-20 minutes, until the zucchini/courgette is tender.
- Remove from the heat, and serve with brown rice, avocado slices, lime wedges, chopped cilantro and tortilla chips. Enjoy!
Elizabeth Emery is a food blogger, recipe developer and writer. Her blog Vancouver with Love focuses on all things vegan, from recipes to travel and lifestyle tips. She is based in Vancouver, BC.