The perfect warm remedy to a cold winter's day. This smokey chilli recipe is suitable for little taste buds as it isn’t too spicy. If you are serving to adults (or kids who enjoy a bit of spice) you can also add 1 tsp of chilli powder during cooking.
Personally, I add extra chilli flakes to the grown up portions as a garnish when serving. This way I know any leftovers in the freezer will still be suitable for my toddlers.
- 1 large red onion
- 1 pack of baby corn (approx 9 sticks of corn)
- 1 red pepper
- 1 yellow pepper
- 1 tsp lazy garlic / 1-2 cloves of minced garlic
- 2 tins kidney beans (drained)
- 1 tin borlotti beans (drained)
- 2 tins of chopped tomatoes
- 1 tin of passata
- 1 tsp chipotle chilli flakes or 1 tsp chipotle paste
- 2 tsp ground coriander
- 2 tsp cumin
- 3 tbsp paprika
- 2 tbsp balsamic vinegar or red wine
- 1 heaped tsp marmite
- Salt and pepper
Step 1: Fry the onion and garlic in a large pan on a medium heat for a couple of minutes.
Step 2: Add the dry spices (and chipotle paste if using over flakes), baby corn and peppers. Fry for another couple of minutes.
Step 3: Add the drained beans, chopped tomatoes and passata. Allow to simmer for a few minutes.
Step 4: Next, add the marmite and balsamic vinegar. Ensure all the ingredients are thoroughly combined.
Step 5: Simmer on a low heat for approx 1hr or transfer to a slow cooker and cook for approx 8 hours.
Step 6: Serve with rice, vegan creme fraiche (I recommend Oatly Creamy Oat Fraiche) and guacamole.
This recipe was created by Rissa, AKA The Sussex Vegan Mum. Drool over her other scrumptious kitchen creations over on Instagram here (@sussex.vegan.mum)