I am so excited to share this recipe, with a few tweeks to a 3 bean chilli this will leave you wanting seconds, which I always do …its full of goodness so why not! I will share the whole shebang, the full on vegan Mexican vibes…oh and it’s SO easy to do. If you manage not to eat it all between yourselves, the left overs make a fantastic easy lunch too.
The Bean Chilli:
1 Tbsp Coconut Oil to Cook.
1 red onion diced.
3 Cloves of garlic (crushed)
3 Cans of beans (choose your fave, I like butter beans, kidney beans and borlotti)
1 Red pepper diced.
1/2 Cup red Lentils
1 Tbsp Date syrup
2 Tsp Chilli Powder
1 Tsp Cumin
1 Tsp Oregano
1/4 Tsp Cinnamon
1 Tsp Cayenne
1 1/2 Tbsp Vegan bouillon powder (vegetable stock cube would be fine )
2 Tbsp Nutritional Yeast
1 Tbsp Apple Cider Vinegar
1/2 Cup Water
1 Can tinned tomatoes
Salt and Pepper
Saute the Onions until soft and add the Garlic. After a couple minutes add the spices (Cumin, Chilli Powder, Cayenne, Cinnamon, oregano, Salt and Pepper) Stir again then add the Red Pepper, apple cider vinegar, Nutritional Yeast, bouillon powder and water, stir again leave for a couple minutes. Add the tinned tomatoes and Tinned beans, Lentils and the Date syrup. Simmer for 20 minutes and you are ready to go, you can leave to simmer longer if you wish, the taste only gets better. Serve with some lime. Serve with wild rice if you wish.
The Healthy Tortilla Chips:
Multigrain Wraps (I use BFree) (use 1 per person)
Pre heat the oven to 180. Cut the wraps into tortilla shapes, or however you wish then add them to a baking tray. Squeeze the juice of the lime over them and sprinkle lightly over with cumin and salt. These will take around 5 mins, keep your eye on them. Then get them out and you are ready to go.
The Vegan Sour Cream
Method: Mix the coconut yoghurt with the juice of the lemon. COMPLETE ready to top your chilli.
2 avocados – peeled, stones removed and mashed.
1 small red onion, finely chopped.
1 clove garlic, crushed.
1 ripe tomato, chopped
1 lime, juiced
salt and freshly ground black pepper to taste.
Add all of the ingredients together. HEY PRESTO. What you don’t use of this can be stored in the fridge and used the next day, either with the left over chilli or on a nice toasted sour dough.
Enjoy my friends
Let me know what you think. This is one of my favourite meals.
Love Sarah x x x