In our first ever Food Friday with Keeper Vegan, I’m showing you how to make super tasty (and super easy) vegan chilli; perfect for eating with friends or stockpiling for a few days of lunches and dinners. This one is ideal for eating with rice, but can just as easily be done with jacket potatoes, or even chips. This recipe will serve 4.
You will need;
- 1 medium onion
- 1 bell pepper (colour of your choice!)
- 1 tin of chopped tomatoes
- 1 tin of kidney beans
- 1 red chilli
- 1 clove of garlic
- 1 tbsp of cayenne powder
- 1 tbsp of cumin
- 1 tbsp of paprika
- 1 tsp of liquid smoke
- 1 tsp of salt
- 1 tsp of pepper
- 1 cup of fresh spinach
Step one – Heat up enough water to cover the bottom of a frying pan, and cut the onion and bell pepper into whatever shape you fancy; dice, strips or tractors – it’s entirely up to you. Once chopped, throw these in the pan and fry on a high heat until the onions start to brown.
Step two – Whilst the onion and pepper is sweating off, chop the chilli pepper and garlic, and drain the kidney beans. Once the onions and pepper are ready, add the tomatoes, kidney beans, chilli, garlic, cayenne pepper, cumin, paprika, liquid smoke, salt and pepper (could probably have just said ‘everything but the spinach’ there and saved some time) and simmer for 45-60 minutes. The chilli will be ready to eat after about 20 minutes, but the more time you let it simmer, the better it will taste.
Step three – Once you are five minutes from taking the chilli off the heat to serve, chop and stir in the spinach. Doing this too early will make it quite mushy, so make sure you only add it shortly before you serve.
And that’s it! It’s a really tasty recipe, and really good for you too (aside from the salt and liquid smoke). Still, it’s so quick to do it’s ideal for cooking after work, and so long as you have a big enough pan you can scale it up indefinitely to feed more people.
Want to see this recipe cooked live? Click here to go to the video!