Veggie Chilli by Cally Howarth

From vegan foody Cally, an easy to make, delicious and colourful Veggie Chilli, which can usually be made out of 'whatever you can find in your cupboard' ..

I have been fully vegan since February 2019 but have been vegetarian or flexi since the 80s. I realise that being fully plant based wouldn't suit everyone, but hope that some of my ideas will encourage you to eat less meat. I don't always include a full ingredients list and method as i am an intuative cook. I often use a recipe book or instagram for inspiration and then adapt according to what i have in my cupboards.

Here’s my version of a veggie chilli. 

(Serves 6)

1 large onion red (or white), chopped small

2 garlic cloves, grated or chopped 

1 pepper sliced (I often use half red, half yellow for colour) 

2 x 400g beans (black beans/ butter beans/ kidney/borlotti etc) 

250g soya mince

400g tin chopped toms 

400g passata 

2 tsp smoked paprika 

1 Tbsp soya sauce or tamari

Method:

Chop and slice the veg. Open the tins. Gently fry the onions and garlic for 5-6 mins. Add the peppers, cook for another 5 mins. Then add the mince, beans, tomatoes, passata, paprika, soya sauce. Stir well. Bring to the boil and then simmer for 10 minutes. The beauty of soya mince is that it is very quick to cook. 

I serve with rice, salad, Guacamole and tortilla chips. If you have any leftovers, they are lovely in a wrap the next day.