Vegan chilli with quick pickles
Ingredients
For the Bean chilli
2 tbsp olive oil
2 onions, roughly chopped
4 garlic cloves, roughly chopped
1 bunch coriander, leaves and stalks separated and 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 blackeyed beans
400g tin black beans 400g tin chopped tomatoes
50g dairy-free dark chocolate, roughly chopped Sea salt and freshly ground black pepper
For the quick pickles
Juice of 1 lime
1 tsp sugar
½ tsp salt
1 small red onion, thinly sliced
2 carrots, cut into long strips with a julienne peeler
to Serve Boiled rice or baked sweet potatoes Dairy-free yoghurt
Method
■ First, make the pickles. Put the lime juice, sugar and salt into a bowl and stir until the sugar has dissolved. Add the onion and carrots and toss to combine. Set aside.
■ To make the chilli, heat the oil in a large heavy-based 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 of the tins of beans, and tip them into the pan with the reserved bean liquid. Stir in the tomatoes. Bring to a simmer and cook for 20 minutes.
■ Ladle a large cup of beans out of the pan and add to the reserved onion mixture. Tip this into the bowl of a food processor and whizz until smooth and creamy. Add the mixture back into the chilli, along with the chopped chocolate, and stir until melted.
■ Season to taste.
■ Spoon the chilli into bowls, and serve with rice or baked sweet potatoes, the pickles, a dollop of yoghurt and the chopped coriander leaves.