Deliciously warming winter one-pot Chilli
A rich and nourishing flavour filled vegan chilli.
Brimming with pulses, spice, veggies and a dash of cacao.
This is a heart-warming winter one-pot that’s easy to prepare and ideal to make ahead – its also a perfect freezer fall back.
1 tbsp. of rapeseed oil
1 carrot peeled and diced
2 celery sticks diced
1 medium onion diced
2 tbsp. of tomato purée
3 cloves of garlic
1 tsp. of ground cumin
1 tsp. of ground coriander
1 tsp. of ground cinnamon
1 tsp. of mustard powder
1 x 400g tin of kidney beans in water - drained
1 x 400g tin of black beans – drained
1 x 400g tin of chickpeas – drained
2 x 400g tins of chopped tomatoes
400ml of water
2 tbsp. of raw cacao powder (optional – but does add extra richness)
1 tbsp. of coconut sugar
Salt & pepper to season.
Bunch of fresh coriander
Peel and finely chop the onions, carrots, celery and garlic. Place a large casserole pan on a medium heat; add the rapeseed oil and the onions then gently heat until they start to soften. Then add the carrots and celery and cook for a further 5 minutes.
Add the cumin, cinnamon, coriander and tomato purée; stir into the vegetables for a couple of minutes until the spices give off a lovely aroma. Then add the garlic, a pinch of salt and a good grind of black pepper, then the mustard powder, drained chickpeas, black beans and kidney beans. Stir thoroughly and pour in the tinned tomatoes and water. Stir again and bring to a boil - then reduce the heat to a simmer.
Place a wooden spoon into the pan then cover with the lid, leaving the spoon handle sticking out to keep the lid ajar. Gently simmer for 20 minutes stirring occasionally.
Add the cacao powder and coconut sugar, stir until thoroughly combined and then continue to simmer with the lid ajar for a further 25 minutes, stirring regularly.
Enjoy with rice or on its own, topped with fresh coriander, sliced avocado and freshly sliced chilli.
Freeze in portions.
Recipe created for Natures Heart Superfood, using organic cacao powder.
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