Vegan meat free chilli

1 onion
1 celery stick
1 pepper
400g can red kidney beans in water
400g can black beans in water
1 lime
1 reduced-salt vegetable stock cube
1 x 15ml spoon vegetable oil
1 x 15ml spoon smoked paprika
1 x 15ml spoon ground cumin
1 x 5ml spoon ground cinnamon
400g can chopped tomatoes

Optional – garnish
1 lime
2 x 15ml coriander
1 red chilli
4 x 15ml spoons reduced-fat dairy-free yogurt alternative

Chopping board, sharp knife, colander/sieve, juicer, measuring jug, large saucepan, measuring spoons, heat-resistant spoon.

1. Prepare the ingredients:

• finely chop the celery;
• deseed and finely chop the pepper;
• drain and rinse the kidney beans;
• drain and rinse the black beans;
• juice one of the limes;
• dissolve the stock cube in 400ml boiling water, stir well.

2. Heat the oil in a large saucepan over a medium heat.

3. Fry the onion, celery and pepper for 5 mins, stirring occasionally, until starting to soften. 

4. Add the paprika, cumin and cinnamon, cook for 1 minute.

5. Stir in the kidney beans, black beans, tomato and stock.

6. Bring to the boil, then reduce to a simmer, cover and cook for 20 minutes, stirring occasionally, until the sauce starts to thicken.

7. Prepare the garnish, if using:

• cut the lime into wedges;
• chop the coriander;
• finely slice the chilli into rings, carefully removing the seeds.

8. Once cooked, stir in the lime juice.

9. Serve topped with the coconut yogurt alternative, coriander and chilli, with lime wedges and rice on the side.

• Focus on fibre: Serve with brown rice for added fibre. 
• Reduce food waste: This is an ideal recipe to prevent food waste and use anything you can find in your fridge!
• Serving suggestion: Make a fresh salsa to serve with the chilli. Take a red onion, a tomato and some fresh coriander. Chop finely and mix with the juice of a lime.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

This recipe was kindly donated by Co-op Group Limited.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to celery, omit it from this recipe. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves four portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?