Here's a comfort food that is always a hit with meat-eaters. Make this recipe in bulk for parties or potluck dinners or freeze it in meal-sized portions. It improves with keeping, so it is a great dish to prepare ahead of time.
Serves: 6 to 8
Ingredients
- 2tbsp sunflower oil
- 1 large onion, chopped
- 3 carrots, chopped
- 2 green peppers, seeded and chopped
- 3 cloves of garlic, crushed
- 2-4tbsp chilli powder or to taste
- 1tsp smoked paprika
- 1tsp ground cumin
- 400g canned kidney beans
- 400g canned pinto beans
- 400g canned black beans
- 400g canned chopped tomatoes
- 100g canned tomato puree
- 300g frozen or canned sweetcon
- 1tbsp dried oregano
- 2tsp unsweetened cocoa powder
- 750ml vegetable stock or beer
- 1tsp sugar
- Sea salt and black pepper
- Spring onions, to garnish
Instructions
- Heat the oil in a saucepan, then add the onion and cook for 5 to 7 minutes until the onion is soft.
- Add the carrots, peppers and garlic and cook for 3 minutes.
- Add the chilli powder, smoked paprika and cumin, then cook for another minute.
- Stir in all the remaining ingredients.
- Bring to a boil, then reduce the heat and simmer for at least 20 minutes.
- The longer you cook, the better it'll taste.
- Garnish with spring onions and serve with some vegan nacho chips.
- Enjoy!
