Vegan Mince and Black Bean Chilli

An intensely smokey and warming black bean and vegan mince chilli that works wonders - it's converted even the toughest meat-eating friends of mine. It's smoky, fragrant and colourful, what a combination!

Prep:

10

minutes

Cook:

40

minutes

TOtal:

50

minutes

Ingredients

  • 1 red onion, chopped
  • 1 garlic clove, finely chopped
  • 220g vegan mince
  • 400g tinned tomatoes, chopped
  • 400g black beans (or mixed), drained
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground nutmeg
  • 1 tsp marmite or yeast extract
  • 1 tbsp dark soy sauce
  • 1 tsp Worcestershire sauce
  • 300ml boiling water
  • 1 tbsp bisto granules
  • 1 tsp vegetable stock powder
  • 10g dark chocolate
  • 1 tsp apple cider vinegar
  • 2 tbsp extra virgin olive oil (I love to use sun-dried tomato or cilli oil as an alternative)
  • Additional: peppered yoghurt, fresh coriander leaves, pomegranate seeds, chilli flakes

Instructions

  1. In a large saucepan, heat up 1 tbsp of the olive oil and add the chopped onion, sautéing for 5 minutes until the onion has softened.
  2. Add the garlic, vegan mince, chopped tomatoes and drained beans and cook for a further five minutes.
  3. Stirring occasionally to make sure the mix doesn't stick to the bottom of the saucepan, add in the smoked paprika, ground cumin, ground coriander, ground nutmeg, marmite dark soy sauce, Worcestershire sauce and apple-cider vinegar and make sure everything is really mixed well.
  4. In a separate jug, mix the bisto granules and stock powder into the boiling water and add to the chilli. Break in the dark chocolate and give everything a really good mix, making sure that the chocolate has melted.
  5. Simmer on a low-medium heat for roughly 15 minutes and serve with some peppered yoghurt, fresh coriander leaves and a sprinkling of pomegranate seeds.