Vegan Bean Chilli

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.

 Serves 2

Source: Alice Shopland