Monday, 6 February 2017

Vegan Four Bean and Vegetable Chilli

Vegan Four Bean and Vegetable Chilli There is nothing that I love more than homemade cooking, I love cooking from scratch and using fresh ingredients. I like taking the time to prep the ingredients and creating a hearty, delicious and filling meal. I try to be as healthy as I can where possible, as I am on a journey to become a healthier me, so I try to use less processed food. It is all about carbs (don't be scared of them), protein, vegetables and healthy fats! This is an absolutely meat-free dish, seeing as I am vegan, there will always be no-meat dishes on my blog and I will always find a meat free alternative, as they taste just as good and in my opinion, are a lot better for you in terms of protein content.

I decided that I was going to make a bean and vegetable chilli recipe. I usually make this using meat-free mince, but I wanted to bulk up my meal using fresh vegetables and pulses that I had spare in my cupboard. As we all know, some fresh produce does not keep for too long, so you have to try and use it up and I find this easiest when I am bulk cooking my meals throughout the week, such as stews and soups; winter warmer favourites! This time round, I fancied something plant-based with a bit of a kick and using an ingredient I didn't think to use in this recipe before.

Low calorie cooking spray.
2/3 carrots, finely chopped.
1 bell pepper of any colour, finely chopped.
1 large onion, finely chopped.
4 garlic cloves, finely chopped.
1 tin of mixed beans (mine was a three bean mix).
1 tin of kidney beans.
400g of chopped tomatoes or passata.
200ml of vegetable stock.
1 tsp of dried mixed herbs.
1 tsp of ground cumin.
1 tsp of ground cinnamon.
1 tsp of chilli powder.
Salt and freshly ground black pepper.
Cooked white or brown rice.

  1. Prep your food by finely chopping all of your fresh ingredients into finely chopped chunks.
  2. Make sure that you have drained all your mixed beans before putting them into the chilli, as this will make it extra starchy.
  3. Spray a large frying pan or pot (I used a cooking pot for my chilli) with low calorie cooking spay and place over a medium heat.
  4. Add in the onion, garlic, carrots and pepper (I chose green) and stir-fry your vegetables for 2 - 3 minutes, or until tender.
  5. Throw in your dried herbs, ground cumin, cinnamon, chilli powder, tomatoes and stock and bring to a boil.
  6. Reduce the heat, cover and allow to cook gently for 10 - 12 minutes or until the vegetables are tender.
  7. Stir in the mixed beans and cook through for 2 - 3 minutes or until the food is piping hot throughout.
  8. Season well with salt and peppe to taste.
  9. Serve with cooked rice and then tuck in!
*This recipe is suitable for freezing!

I adapted this recipe from Slimming World, as not all of their recipes are vegan friendly, but I do like to get creative and put a twist on their recipes for myself. So to say that this recipe is absolutely speedy, great for an SP day if eaten without rice and no syns whatsoever. 100% healthy, guilt free and very filling. You can even go up for seconds, without feeling like you've eaten too much (if you're a big foodie like me).

The ingredient I never though to use in a chilli before is Cinnamon, it definitely ups the chilli game by massive amounts. It is not too overpowering and it definitely gives this recipe the spicy kick that it needs. I have made chill con carnes in the past and they never tasted as good as this recipe, so cinnamon is definitely an ingredient you need to add to your store cupboard staples!

What are some of your favourite healthy or Slimming World style dishes to make?

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