Smoky vegan chilli

Smoky vegan chilli
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, plus simmering time 30 min

Serve up a smoky vegan chilli with our easy recipe. This plant-based chilli is packed with aubergine and black beans plus a hint of chipotle.

Give our veggie chilli with nachos a whirl, too.

Nutrition: per serving

Calories
172kcals
Fat
7.2g (2.2g saturated)
Protein
5.6g
Carbohydrates
16.9g (12.7g sugars)
Fibre
8.7g
Salt
0.2g
Calories
172kcals
Fat
7.2g (2.2g saturated)
Protein
5.6g
Carbohydrates
16.9g (12.7g sugars)
Fibre
8.7g
Salt
0.2g

Ingredients

  • 1 large aubergine
  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 2 red peppers, thinly sliced
  • 1 large garlic clove, crushed
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet smoked paprika
  • 2-3 tbsp chipotle chilli paste
  • 400g tin chopped tomatoes
  • 2 x 400g tins black beans, rinsed and drained
  • 1 tsp white wine vinegar
  • 300ml veg stock
  • 50g dark chocolate
  • Nachos/rice, avocado and sliced pink pickled onions (shop-bought is fine) to serve

Method

  1. Cook the aubergine under a hot grill for 15-20 minutes, turning every 5 minutes until blackened and softened. Leave to cool a little.
  2. Meanwhile, heat the oil in a large, non-stick casserole. Add the onion and peppers and fry over a medium heat for 10 minutes. Stir in the garlic and ground spices and cook for 2 more minutes. Add the chilli paste, tomatoes, black beans, vinegar and stock, then season.
  3. Use a spoon to scoop the aubergine flesh out of its skin in nuggets, then add them to the pan. Stir, then cook uncovered over a low heat for 30 minutes. Stir in the chocolate and season to taste with salt.
  4. Serve the chilli with nachos or rice, topped with avocado andpickled onions, if you like.

delicious. tips

  1. For less heat, use less chipotle paste or swap for ancho chilli paste and add a little extra smoked paprika. Dark chocolate adds a complex richness to the flavour.

Recipe By

Esther Clark

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