St Peter's School
A spicy vegan and gluten free mixed bean chilli, using staple ingredients found in most household kitchen cupboards. To get in your five a day why not add grated carrot, chopped peppers, chopped squash, frozen sweetcorn and spinach for an extra healthy boost (makes 4 portions).
- 1 medium white onion, chopped
- 1 clove of garlic, grated
- 1 tbsp vegetable oil
- 1 tbsp tomato puree
- ½ tsp of chilli powder
- ½ tsp of onion salt (optional)
- Pinch of cinnamon
- 1 tin of chopped or plum tomatoes
- 2 tins of beans
- (choose from mixed beans, kidney beans, borlotti beans, butter beans or any other type)
- 1 vegetable stock cube
- Salt and pepper for seasoning
- Kitchen knife
- Chopping board
- Medium pan
- Wooden/metal spoon
- Place the pan on a medium heat and add the vegetable oil, place the chopped onion into the pan and fry gently until softened and translucent in colour. Add the grated garlic and fry for a couple of minutes.
- Add the tomato puree, chilli powder, cinnamon and onion salt and mix thoroughly for a couple of minutes until the spices are released.
- Drain the beans and add to the pan. (If using extra vegetables, it is at this stage that you would add them). Add the tinned chopped or plum tomatoes.
- Add the stock cube made up with 150ml of boiling water.
- Leave the chilli to simmer gently on a medium heat for half an hour until it is thick and rich. Season to taste with salt and pepper.
To serve: The chilli makes a great jacket potato filling, is perfect with rice, garlic bread and a side salad. Or top tortilla chips with the chilli, a handful of cheese and a dollop of sour cream and salsa, perfect comfort food for watching a movie or your favourite series.