Are you attempting Veganuary this year?
Perhaps you’re already enjoying meat-free Mondays, or you’re just trying to eat a little less meat. Either way, local food writer Anna Stanford of Anna’s Family Kitchen has more than a few delicious vegan and vegetarian recipes up her sleeve – including this hearty Mixed Bean Chill, great served with with rice, stuffed into Tacos or wraps, or as a baked potato filling
Anna explains “This chilli takes 5 minutes to prep and 20 to cook. It’s a great budget meal too coming in at about £1 a head. I like it topped with a chopped avocado, mixed with lime juice and coriander. Another (non vegan alternative) is to spoon it onto a flatbread and top it with a poached egg. Basically, this bowl of goodness is your flexible friend. Enjoy!!”
We certainly will! Here’s what you need to know…
1 tbsp olive oil
2 red peppers chopped
1 red onion chopped
3 garlic cloves crushed
800g (2 cans) mixed beans, drained
2 tbsp Balsamic Vinegar
½ tsp smoked paprika
4 tsp Chipotle Paste
400g chopped tomatoes
1 tbsp tomato purée
Salt and Pepper
Sauté the onion for 5 minutes before adding the garlic & peppers.
Colour for 3 mins then add the balsamic. Let it bubble then add the black beans, paprika, chipotle paste, tomato puree and chopped tomatoes.
Add ½ tsp Maldon salt & a few grinds of black pepper – simmer for 20 minutes. Serve.
Like this? You can find loads more tasty dishes on Anna’s Family Kitchen website, or simply follow Anna’s Family Kitchen on Instagram or Facebook.