November 2019

While we tend to make this recipe more in wintertime, the truth is that this delicious vegan bean chilli recipe can be used all year round and we do so- it’s perfect to make vegan chilli dogs at a BBQ! What I love most about this recipe is the fact that can be made ahead (and tastes even better this way) which makes it perfect for the weekends. It is also super easy to make and can be made in a slow cooker, a pressure pot or a pan so anyone can actually make it 🙂 To make this vegan bean chilli you will need: 3 cans of mixed beans (I use whatever I have at home but I prefer to add a can of black beans to two of mixed beans)3 stalks of celery3 medium carrots1 leek500ml jar of passata1 1/2 tablespoons cumin1 teaspoon of smoked sweet paprika (we call it pimenton dulce in Spain)2 tablespoons of powder vegan stock Himalayan salt to tasteChilli powder to taste (i only add when serving as the kids don’t eat spicy food) Chop the celery and carrots into small cubes, thinly slice the leek and sautee all three in the olive oil…