This hearty chilli is packed with plant-based protein and flavour. It’s a delicious and satisfying meal that’s sure to become a staple in your vegan kitchen. The combination of kidney beans, black beans, and spices give it a rich and flavourful taste. Try it for your next Meatless Monday, and you’ll see just how tasty and satisfying a plant-based diet can be.
Ingredients
- 1 tablespoon of oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can of kidney beans, drained and rinsed
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- 1 tablespoon of chilli powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
Instructions
Heat the oil in a large pot over medium heat.
Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Add the kidney beans, black beans, diced tomatoes, and vegetable broth to the pot. Stir to combine.
Stir in the chilli powder, cumin, and paprika, and season with salt and pepper to taste.
Bring the chilli to a simmer, and let it cook for about 30 minutes, stirring occasionally.
Serve the chilli hot, topped with sliced avocado, jalapeños, a sprinkle of vegan cheese and some vegan soured cream . Enjoy!