Did you know that the longest-living populations on Earth eat at least four times as many beans as the average person? And this recipe is a great way to get more of this cheap and affordable superfood into your diet, whilst also delivering on all the flavors we love.
- 1 tbsp oil
- 1 red onion, peeled and chopped
- 1 green bell pepper, deseeded and chopped
- 1 yellow bell pepper, deseeded and chopped
- 2 cloves garlic, peeled and minced
- 1 tbsp chili powder
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 x 14.5oz cans diced tomatoes
- ½ cup vegetable broth
- 2 x 15oz cans beans of your choice, drained and rinsed
- 1 tbsp cornstarch, mixed in a bowl with 2 tbsp water
- 2 green onions, sliced
- Vegan cheese, shredded
- Heat the oil in a large pan and cook the onions for 6-7 minutes until they are softening.
- Stir in the bell pepper, garlic, all the spices and a good pinch of salt, and cook, stirring for 2-3 more minutes.
- Add the canned tomatoes and vegetable broth to the pain. Bring to the boil, then let simmer for 3-4 minutes.
- Add the beans, return to the boil and let simmer for another 3-4 minutes.
- Thicken up the sauce by adding the cornstarch mix, and stir it in while the chili is simmering.
- Serve topped with the sliced green onions and a sprinkle of vegan cheese if you’d like.