Smoky vegan chilli

Name: Smoky vegan chilli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 large aubergine; 2 tbsp olive oil; 1 red onion (sliced); 2 red peppers (thinly sliced); 1 large garlic clove (crushed); 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet smoked paprika; 2-3 tbsp chipotle chilli paste; 400 g tin chopped tomatoes; 2 x 400 g tins black beans (rinsed and drained); 1 tsp white wine vinegar; 300 ml veg stock; 50 g dark chocolate; Nachos/rice, avocado and sliced pink pickled onions (to serve, shop-bought is fine)

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Smoky vegan chilli

Serve up a smoky vegan chilli with our easy recipe. This plant-based chilli is packed with aubergine and black beans plus a hint of chipotle.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6

Course: Main Course

Cuisine: Vegan

Ingredients Method

Ingredients

1 large aubergine
2 tbsp olive oil
1 red onion sliced
2 red peppers thinly sliced
1 large garlic clove crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp sweet smoked paprika
2-3 tbsp chipotle chilli paste
400 g tin chopped tomatoes
2 x 400 g tins black beans rinsed and drained
1 tsp white wine vinegar
300 ml veg stock
50 g dark chocolate
Nachos/rice, avocado and sliced pink pickled onions to serve, shop-bought is fine

Method

Cook the aubergine under a hot grill for 15-20 minutes, turning every 5 minutes until blackened and softened. Leave to cool a little.
Meanwhile, heat the oil in a large, non-stick casserole. Add the onion and peppers and fry over a medium heat for 10 minutes. Stir in the garlic and ground spices and cook for 2 more minutes. Add the chilli paste, tomatoes, black beans, vinegar and stock, then season.
Use a spoon to scoop the aubergine flesh out of its skin in nuggets, then add them to the pan. Stir, then cook uncovered over a low heat for 30 minutes. Stir in the chocolate and season to taste with salt.
Serve the chilli with nachos or rice, topped with avocado and pickled onions, if you like.