Vegan Chilli Con Carne

This dish is great for those times when you are in a rush and need a recipe that no one can say a bad word about, as my mother has proved many times. This chilli gets put on the table pretty much every time she gets home late from work, has not to told us to cook dinner and has not got any vegetarian meals in the freezer for my sister. Which is probably more often than you think, but do you hear me complaining? Certainly not! This fiery little number pairs wonderfully with most grains, so serve it with quinoa, brown rice, buckwheat etc. top with some fresh herbs, perhaps, coriander or parsley and a dollop of yoghurt. I am getting hungry already!

Jon Weston-StanleyJonWeston-Stanley

Ingredients:

• 1 red onion
• 2 peppers
• 1 tin chickpeas
• 1 tin black beans
• 2 tin chopped tomatoes
• 1 pack of pre-cooked wholegrain rice
• 1 birds eye chilli
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 3 cloves garlic
• 1 handful fresh coriander
• Pinch of salt and pepper
• Rapeseed oil
• Additional extras: olives
• Garnish with fresh coriander, yoghurt and lime.

Instructions:

• First of all get a blender and add the; chilli, chopped onion, paprika, cumin, turmeric, coriander stalks, garlic and 50ml of water, then blend until smooth.
• Leave that to one side for a minute while we prep the rest of the ingredients, deseed and chop the peppers and then drain the chickpeas and black beans (no need to rinse).
• Now turn your hob onto a medium heat and add all your prepped ingredients to a pan, along with a small glug of rapeseed oil and a pinch of salt and pepper. Leave to cook for 10 minutes, stirring occasionally.
• Two minutes before the chilli is ready heat your rice in the microwave and then serve. Tear the coriander and sprinkle over the top.