Vegan chilli with quick pickles
Preparation time: 15 minutes Cooking time: 30 minutes
For the quick pickles
Juice of 1 lime
1 tsp sugar
½ tsp salt
1 small red onion, sliced
2 carrots, julienned
For the bean chilli
2 tbsp olive oil
2 onions, chopped
4 garlic cloves, chopped
1 bunch coriander, leaves and stalks separated, chopped
1 tbsp smoked paprika
1 tbsp ground cumin
2 tsp dried oregano
1½ tsp ground cinnamon
1 tsp dried chilli flakes
2 x 400g tins kidney beans
400g tin black-eyed beans
400g tin black beans
400g tin chopped tomatoes
50g dairy-free dark chocolate, chopped
Sea salt and freshly ground black pepper
Rice or baked sweet potatoes, to serve
Dairy-free yoghurt, to serve
● First, make the pickles. Put the lime juice, sugar and salt in a bowl and stir until the sugar dissolves. Add the thinly sliced onion and carrots, toss to combine and set aside.
● To make the chilli, heat the oil in a large, heavybased flameproof casserole dish over a medium-high heat. Add the onions, garlic and coriander stalks, and fry for 5 minutes until starting to soften.
● Remove a large spoonful of the onion mixture to a bowl and set aside. Add the spices to the casserole dish and fry for 1 minute. Drain all but one tin of beans, reserving the liquid.
Tip the beans and liquid into the pan. Stir in the tomatoes. Bring to a simmer and cook for 20 minutes.
● Ladle a cup of the bean mixture into the reserved onion mixture.Tip into a food processor and whizz until smooth and creamy. Put the mixture back into the chilli, along with the chopped chocolate. Stir until the chocolate has melted. Season to taste.
● Spoon the chilli into bowls and serve with rice or baked sweet potatoes, the pickles, yoghurt and the chopped coriander leaves.