Vegan Chilli – Meatless Monday

So as part of the ostoMYlove challenge I made vegan chilli which I froze extra for the micro action love your freezer. We love chilli in our house, well 00Steve really likes my beef chilli and I make a white chicken chilli which is also pretty nice. But the vegan chilli is just for me yum

As we all know by now I don’t do measurements but honestly that’s where cooking gets fun right?! Well I think so, so I guess you will all have to grin and bare it I’m afraid!

So there are the vegetables I used but I know you want to know what all the ingredients are…

  • sweet potato
  • shallots
  • mushrooms
  • bell peppers
  • quinoa 1/2 cup
  • butter beans – skinned
  • kidney beans
  • tin of chopped tomatoes
  • veg stock cube
  • cayenne
  • smoked paprika
  • chilli powder
  • cumin seeds
  • tomato puree
  • basil
  • garlic powder
  • cinnamon

I honestly think when it comes to chilli you just keep adding spices till it suits your taste but each of them is about a teaspoon at a guess.

Firstly you chop your veggies up to whatever size you think is right for you. I am notorious for not chewing my food properly so I chop mine up pretty small (top tip that also cuts down cooking time) and sautee them in a deep pan.

I then add my beans, using tinned beans is going to be easier but I use dried beans as it is cheaper since I’m the only one that eats them. If using dry beans soak and boil according to the packet. Tinned just drain and add them to the pan, along with the spices, tomatoes and quinoa. As quinoa is similar to cous cous in the fact it absorbs liquid you want to add some water – I would put enough that it covers the chilli ingredients by a good 2 inches.

Give it a good stir and let it simmer for at least 30 mins stirring regularly so it doesn’t start to “catch” on the bottom of the pan. The chilli is done when the liquid has absorbed into the chilli. You can top it with jalapenos, chopped spring onions, vegan or non vegan cheese or sour cream (there are some good cashew varieties out there) and have tortilla chips on the side.

I hope you like my vegan variation and if you try it or make your own please let me know!

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