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Homemade Vegan Chilli

Vegan Chilli
Vegan Chilli

An indulgent homemade chilli, packed with seasonal vegetables and a hint of zesty lime

Ingredients
  • 30ml extra virgin olive oil
  • 2 medium red onion, chopped
  • 1 large red capsicum, chopped
  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 4 garlic cloves, finely chopped or minced
  • 2 tsp chilli powder - or to taste
  • 2 tsp ground cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp dried oregano
  • 800g MAGGI Salsa Roja
  • 400g tin of black beans, rinsed and drained
  • 400g tin of pinto beans, rinsed and drained
  • 500ml water
  • Salt & pepper
  • 1 bay leaf
  • 1–2 tsp lime juice, to taste
  • 1 tbsp chopped coriander
GARNISHES:
  • Chopped fresh coriander, sliced avocado,
  • tortilla chips, vegan sour cream or vegan crème
  • fraiche and grated vegan cheddar cheese.
Preparation
  • 1
    Heat the oil in a large heavy bottom pot.
  • 2
    Sauté the onions and celery for 3 minutes, add the carrots and capsicum and sauté for another 8 minutes.
  • 3
    Add the garlic, chilli powder, cumin, smoked paprika and oregano.
  • 4
    Cook for approximately 2 minutes.
  • 5
    Add MAGGI Salsa Roja, tinned beans, bay leaf, water and salt & pepper to taste.
  • 6
    Gently simmer for 30 minutes stirring occasionally.
  • 7
    Add the chopped coriander, stir to combine, and then mix in lime juice according to taste.
  • 8
    Garnish individual portions and serve.

For a thicker consistency, remove 1 ½ cup of the chilli from the pot and place in a blender blend until smooth and then add it back into the pot. Serve over rice for a heartier meal For a non-vegan/vegetarian option, add shredded chicken

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