Vegan Bean Chilli

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 celery
3 medium carrots
1 leek
500ml jar of passata
1 1/2 tablespoons cumin
1 teaspoon of smoked sweet paprika (we call it pimenton dulce in Spain)
2 tablespoons of powder vegan stock
Himalayan salt to taste
Chilli 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 until the leek is soft. Add the chopped garlic and cook until golden, then add the mixed beans, the passata and the rest of the ingredients and cook until the mixture has thicken and the carrots are soft. I use my slow cooker for this and leave it on in slow for 7 hours. You will have to adjust cooking times for your pan/pressure pot accordingly.

We love serving this vegan bean chilli with quinoa, rice or cous cous, vegan shredded cheese, guacamole, corn chips and cashew sour cream.
If you use cheese, I like putting the chilli in an oven safe tray, top it with the vegan cheese and melt in the oven before serving it. It goes well with my recipe for vegan cheese bread rolls.