Vegan Bean Chilli

Vegan Bean Chilli

Discovered on a trip to Mexico, this crazy easy vegan bean chilli with chickpeas and beans, loaded with rich tomato and dark chocolate sauce is heavenly! No need for cheese , just serve with a few slices of fresh avocado to help it on it's way to the journey to the center of your belly.

AuthorMoofremamaCategory, DifficultyBeginner
chimichanga, chilli
Yields1 Serving
Prep Time3 minsCook Time10 minsTotal Time13 mins

 

Ingredients

 200 g can of cooked chickpeas
 100 g cooked red kidney beans
 2 cloves garlic crushed
 1 onion fined sliced
 1 tsp cumin
 0.25 tsp cinnamon
 4 squares dark chocolate
 2 tbsp Paprika - smoked paprika is amazing!
 2 tbsp tomato puree
 1 pinch salt
 1 tsp dark brown sugar
 1 tbsp marjoram
 100 ml water
 1 tbsp rapeseed oil
 1 pinch chili powder or a fesh chili pepper sliced

Method

1

Fry the onions in rapaeseed oil until browned

2

Add all other ingredients and simmer for 10 minutes.

3

Serve with brown rice, or flatbread, guacamole, or a jacket potato

4

Use any leftovers to make some baked Chimichanga!

chimichanga

Ingredients

 200 g can of cooked chickpeas
 100 g cooked red kidney beans
 2 cloves garlic crushed
 1 onion fined sliced
 1 tsp cumin
 0.25 tsp cinnamon
 4 squares dark chocolate
 2 tbsp Paprika - smoked paprika is amazing!
 2 tbsp tomato puree
 1 pinch salt
 1 tsp dark brown sugar
 1 tbsp marjoram
 100 ml water
 1 tbsp rapeseed oil
 1 pinch chili powder or a fesh chili pepper sliced

Directions

1

Fry the onions in rapaeseed oil until browned

2

Add all other ingredients and simmer for 10 minutes.

3

Serve with brown rice, or flatbread, guacamole, or a jacket potato

4

Use any leftovers to make some baked Chimichanga!

chimichanga

Vegan Bean Chilli