4 bean and veg chili!

hi everyone around our lovely planet 🙂  so here i bring you my favorite chili recipe EVER…..everyone who’s tried it loves it and i’m very proud of it 🙂  its healthy and hearty too and you can put as much or as little hot sauce in as you like or even omit the hot sauce and just serve the chili in a pot in the middle of the table with a ladle in it, leave bowls, tortilla chips or pitta chips (or both), and little bowls of chopped tomatoes, chopped onions, jalapenos, guacamame (see the taco recipe for guac recipe), vegan cheese and sour cream (i’m not too keen on those options but at a diy chili station anything is possible, put a bottle of hot sauce next to it all and let everyone dig in and make there own variations 🙂  it makes it fun and nice for a change of pace 🙂

 

Ingredients:

2 tins mexican bean mix (or 2 cups mixed dry beans soaked overnight)

1 large spanish onion, chopped

1 green bell pepper, chopped into little cubes

3 garlic cloves, chopped

1 bottle of vegan lager, Stella Artois is vegan

tinned chopped tomatoes

palmful of each… ground cumin, steak seasoning, chili powder

half palmful of ground coriander

1 cup frozen sweetcorn

cup of vegetable stock (top up with more if it drys out)

hot sauce, i use encona brand here in the uk but just use your favourite and as much or little as you want

salt and cracked black pepper to taste

 

Method:

  1. heat extra virgin olive oil in a big pot and sizzle some chopped onions for about 3-4 mins until translucent then add chopped peppers, garlic and fry for a few mins then add the beans and corn…..add the dry spice and quickly stir through adding the whole bottle of beer to deglaze the pan, scrape all the cooked on bits on the bottom….now add tinned tomatoes and puree and hot sauce…..
  2. bubble for 30mins and adding a touch of stock here and there to keep moist, add salt and pepper to taste and serve in whichever way you prefer 🙂

 

 

 

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