Easy Vegan Chilli with Tahini Sauce by Modern Food Stories

Serves: 2 Prep: 10_mins Cook: 20_mins


2 tbsp Biona Extra Virgin Olive Oil

1 medium onion, finely diced

2 ribs celery, diced small

1 large carrot, diced small

4 garlic cloves, minced

1 1/4 tsp mild chilli powder

1 tsp smoked paprika

1 1/4 tsp ground coriander

1 tsp ground cumin

1 tsp dried oregano

2 bay leaves

1/2 tsp flaked sea salt, or to taste

1/2 tsp cracked black pepper, or to taste

65g Biona Tomato Puree 

1x 400g can Biona Chopped Peeled Tomatoes

250ml veggie stock

1 tsp Biona Tamari Soya Sauce

1 tsp Biona Apple Cider Vinegar

1x 400g can Biona Black Beans, drained + rinsed 

1x 400g can Biona Lentils Vert, drained + rinsed

For the tahini drizzle: 

60g Biona White Sesame Tahini

1 tsp Biona Lemon Juice

Salt and pepper, to taste

Water, to thin

To serve: 

1 tbsp coriander, chopped

½ avocado, chopped 

Biona Himalayan Basmati White Rice


1.Heat the olive oil in a non stick frying pan. Add the onions, celery and carrot and sauté for 3 mins on a medium heat until slightly soft.

2.Add garlic, spices, bay leaves, salt and pepper for 1 more minute.

3.Add tomato puree, chopped tomatoes, stock, soy sauce, apple cider vinegar, beans and lentils. Simmer for about 15 minutes on a low / medium heat until it starts to thicken.

4.Prepare the dressing by mixing all the ingredients together in a bowl until smooth. Thinning with water as required.

5. Adjust seasoning and spices to taste and serve with toppings and rice. Drizzle with the tahini mix and enjoy!

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