Vegan Three-Bean Chilli
A hearty, wholesome chilli perfect for vegans and meat-free Monday carnivores alike. A diet high in pulses is common amongst the world’s longest lived populations so it’s super healthy. Try adding in some of that leftover veg, like butternut squash for a slightly sweeter taste.
Serving Suggestion: Best served on fluffy rice or crispy wedges, with sliced avocado and some vegan cheese and soured cream.
- 1 tbsp olive or cooking oil
- 2 garlic cloves, crushed
- 1 red onion, chopped
- 1 red pepper, chopped
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp chilli powder (or ½ fresh red chilli, chopped)
- 1 x 400g can kidney beans, drained
- 1 x 400g can butter beans, drained
- 1 x 400g can adzuki beans, drained
- 1 x 400g can chopped tomatoes
- 25ml red wine (optional)
- Dash of Worcestershire sauce (optional)
- Salt and pepper (to taste)
Select the SAUTE function and the BROCCOLI function and press START, then add the oil and allow to heat for 1-2 mins. Add the onion, garlic and pepper and stir regularly for ~5 minutes until the onion begins to soften.
Add the cumin, paprika and chilli powder and allow to cook for another minute.
Add the beans and stir before adding the chopped tomatoes, red wine and Worcestershire sauce (if using) and stir to combine then press BACK to stop cooking.
Close the lid and select the DIY function. Adjust the time to 30 minutes, then press START.
This will simmer away for 30 mins but check occasionally and stir as you would a saucepan on the hob. At the end of cooking the lid can be removed immediately as this is not cooking under pressure.
Serve and enjoy! Best served on fluffy rice or crispy wedges, with sliced avocado and some vegan cheese and soured cream.