Vegan Chilli Sin Carne (Black Bean & Corn Chilli)

Ingredients

For 6 portions

• 🏺 2 Tbsp olive oil
• 🧅 2 medium onions
• 🧄 3 cloves garlic
• 🫑 1 medium red bell pepper
• 🥕 1 medium carrots
• 🌿 2 Tsp cumin powder
• 🫑 2 Tsp smoked paprika
• 🌿 1 Tsp chilli powder
• 🌿 1 Tsp oregano
• 🥫 2 Tbsp tomato paste
• 🥫 800g canned tomatoes
• 🫘 480g black beans, canned
• 🫘 240g kidney beans, canned
• 🌽 200g canned sweetcorn
• 🍆 1 cube vegetable stock cube
• 🥤 300ml tap water
• 🧂 1 Tsp salt
• 🍋 1 Tbsp lime juice
• 🌿 15g fresh coriander

Method

1. Prepare the vegetables: finely chop the onions, mince the garlic, dice the red pepper into 1 cm pieces and coarsely grate the carrot.
2. Drain and rinse the black beans, kidney beans and sweetcorn in a sieve.
3. Heat the olive oil in a large heavy pot over medium heat. Add the onions with a pinch of the salt and cook for 8 minutes, stirring now and then, until soft and lightly golden.
4. Add the garlic, red pepper and carrot and cook for 4–5 minutes until the pepper softens.
5. Add the cumin, smoked paprika, chilli powder and oregano. Stir for 1 minute so the spices toast without burning (add a splash of water if they start to catch).
6. Stir in the tomato paste and cook for 1 minute, until it darkens slightly.
7. Add the canned tomatoes, the water and the crumbled stock cube (check the label is vegan). Stir well, scraping the bottom of the pot.
8. Add the black beans and kidney beans. Bring to the boil, then lower the heat and simmer, partly covered, for 25 minutes, stirring every 5 minutes so it doesn't stick. It's ready when it's thick and glossy; add a splash of water if it gets too thick.
9. Stir in the sweetcorn and the rest of the salt and simmer for 5 more minutes.
10. Turn off the heat and stir in the lime juice. Taste and adjust: more salt for depth, more chilli powder for heat.
11. Serve hot with rice (brown or white), topped with fresh coriander. Optional extras: sliced avocado, vegan yoghurt, tortilla chips.
12. Keeps for 4 days in the fridge or 3 months in the freezer – it tastes even better the next day.