Vegan Chilli

Name: Vegan Chilli
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 400g kidney beans, cooked; 400g black beans, cooked; 400g pinto beans, cooked; 400g crushed tomatoes; 2 onions, diced; 4 cloves garlic, minced; 2 chipotle chillis in adobo, minced; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp dried oregano; 330ml dark beer; 3 tbsp vegetable oil; avocado, spring onions and vegan sour cream to serve

A hearty three-bean chilli spiced with chipotle and simmered with dark beer, completely plant-based and loaded with toppings.

Total time

65 min

Prep

15 min

Cook

50 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

400gkidney beans, cooked

400gblack beans, cooked

400gpinto beans, cooked

400gcrushed tomatoes

2onions, diced

4 clovesgarlic, minced

2chipotle chillis in adobo, minced

2 tspground cumin

2 tspsmoked paprika

1 tspdried oregano

330mldark beer

3 tbspvegetable oil

avocado, spring onions and vegan sour creamto serve

Instructions

Fry onions in oil until golden, add garlic and chipotle.

Add all spices and cook 2 minutes.

Add tomatoes and beer, bring to boil.

Add all beans and simmer covered 30 minutes.

Mash some beans against the side to thicken.

Simmer uncovered 15 more minutes until thick.

Season generously.

Serve with avocado, spring onions and vegan sour cream.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

406

Protein

19.9g

Fat

12g

Carbs

58.6g

Fiber

18.3g

Sodium

104mg

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