Black Eyed Bean Chilli

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Like bolognese, everyone has their own way of making chili. If you don’t then I recommend giving this a go – it’s easy, tasty, and one of those reliable dishes to cook for non-vegans. (And if like me, kidney beans ‘disagree’ with you, it’s much easier on the digestion). It’s also perfect party food – stick a big pan on, keep it on a low heat, and offer it to your guests along with potato wedges and/or tortilla wraps. I’m all for party food that allows you to maximise the drinking/chatting time, and minimise the slaving over a hot stove time. Hurrah!


  • 1 large red onion, chopped
  • 4 cloves garlic, minced
  • 1 red and 1 green chili pepper (or more if you like it hot!)
  • 1 cup veggie mince (Asda or Sainsburys frozen own brand are both vegan as far as I know)
  • 3 tsp cumin
  • 1 tsp oregano
  • salt & pepper to taste
  • 1 tin chopped tomatoes
  • 1 generous dash liquid aminos (or soy sauce)
  • 1 generous slosh red wine (optional!)
  • 1 tin black eyed beans
  • 1/2 cup frozen sweetcorn


Start by heating a little olive oil in a pan. Sauté the onion over a low heat. Next, add the garlic and chili peppers (I like to mince them all up together in my glorious garlic zoom). Cook over a low heat for 5-10 mins until softened.

Add the veggie mince and spices and mix well. Add the chopped tomatoes, liquid aminos, red wine and black eyed beans. Simmer over a low heat for 15-20 minutes. You should add the sweetcorn around 5-10 minutes before you serve the chili over a bed of rice.

Personally I like to put a little guacamole on the side, and a little vegan cheeze on top.



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