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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 minutes
Cook Time 30 minutes
Total Time 50 minutes
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
 

  1. Cook the aubergine under a hot grill for 15-20 minutes, turning every 5 minutes until blackened and softened. Leave to cool a little.
  2. 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.
  3. 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.
  4. Serve the chilli with nachos or rice, topped with avocado and pickled onions, if you like.