I am vegan and am really keen to share the delicious plant-based food that is available to us, and so I thought it would be a nice idea to share something I’ve cooked each week. If you’re not vegan, perhaps you can challenge yourself to make a difference by having one vegan meal a week, maybe even starting with this one.
And for anyone who has had any recent thoughts about wanting to become vegan, or cut out animal products, please feel free to get in touch and we can have a chat about the endless resources that are available to help you make the transition.
THREE BEAN CHOCOLATE CHILLI
1tbsp olive oil (or simply use water to be extra healthy)
1 large onion, diced
2 red chillis, deseeded and finely chopped
3 cloves of garlic, minced
1 tsp smoked paprika
1 tsp ground coriander
1 tbsp ground cumin
1 tbsp dried oregano
1 cup vegetable broth
1 tsp marmite (Optional: this gives the dish a “beefy” taste)
1 x can chopped tomatoes (400g)
1 x kidney beans (400g can drained and rinsed)
1 x black beans (400g can drained and rinsed))
1 x butter beans (400g can drained and rinsed))
(You can be as creative as you like here and use any beans of your choice)
A handful of fresh coriander, roughly chopped
2 spring onions, sliced
Salt and pepper to taste
2 blocks of dark vegan chocolate (this is of course, totally optional, but really adds a beautiful depth to the dish)
*Serve with wholegrain rice, fresh lime wedges and avocado slices.
HOW TO MAKE IT
1. Sauté the onion on a medium heat for 7 minutes or until tender and translucent. Then add the garlic and chilli and cook for a further 2 minutes.
2. Add all the dry spices and continue to stir for 2 minutes until your entire kitchen is deliciously fragrant.
3. Add the drained beans, chopped tomatoes, vegetable broth and marmite, if using.
4. Bring to the boil, and then reduce the heat to a simmer. Give it a quick taste to see if you need to add any more spices to your taste preference.
(If it’s not hot enough for you, you might want to add some chilli powder – but remember, the heat will increase as it cooks, so go easy)
5. Pop on a loose lid on and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
6. In the meantime, bring a pot of salted water to the boil and cook your rice.
7. Once cooked, stir in the chocolate, taste and season with salt and pepper accordingly.
8. Serve with rice and avocado slices and top with spring onions and coriander.