Vegan Bean Chilli
1 400g can beans (black beans, kidney beans or borlotti)
1 tablespoon cumin seed (or ground cumin)
1 tablespoon dried oregano
1 teaspoon paprika
½ teaspoon chilli powder or chilli paste
1 large onion, finely sliced or diced
2 garlic cloves, minced or chopped finely
Capsicum (or veg of your choice)
1 can chopped or whole tomatoes (400g) ½ teaspoon salt
Heat a medium-sized heavy saucepan (don’t add any oil) and toast the cumin, oregano, paprika and chilli powder on a medium heat until fragrant. Stir constantly.
Add onion, garlic and chilli paste to the pan and stir to coat with the herbs and spices.
Drain the juice from the can of tomatoes into the pot and let that simmer with the lid on for about 10 minutes.
Add the can of drained beans, the tomatoes and capsicum, then simmer with the lid on for 20 to 30 minutes.
Taste for seasoning before you add the salt, it may not be necessary, and add liquid smoke for some variation.
Source: Alice Shopland