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.
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.
Dice the red onion, chilli, mushrooms and red pepper into small chunks. Drain the kidney beans.
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.
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.
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.