Simple Vegan Chilli
We’ve taken the traditional and well-loved chilli … and turned it deliciously vegan. All recipes on The Natural Essex Girl are vegan and/or plant-based.
Servings
2people
Cook Time
1hour
Servings
2people
Cook Time
1hour
Ingredients
Optional Topping
Instructions
  1. Pre heat the oven to 180’c. Wash and stab the baked potatoes before placing them in the oven. Allow the potatoes to bake for a good 45 minutes or so before starting to prepare and cook the chilli.
  2. Dice the red onion, chilli, mushrooms and red pepper into small chunks. Drain the kidney beans.
  3. Add a little olive oil or water to a pan with the diced onion, oregano, cumin seeds, cayenne pepper, chilli and tomato paste. Squeeze the lime juice in and cook for a couple of minutes on a high heat.
  4. Lower the heat to medium and add the mushroom, pepper, kidney beans and chopped tomatoes. Stir well and leave to simmer on a low heat for 5-10 minutes.
  5. Remove from the heat and serve on top of your baked potatoes.
Recipe Notes

Consider adding coriander, homemade guacamole, hemp seeds (as per image) and/or coconut yoghurt to serve.

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