Vegan Chilli & Sour Cream
Info
Create this easy meat-free chilli using store cupboard essentials. Our organic kidney & pinto beans, are packed with protein and high in fibre, resulting in a hearty and healthy dish. Serve alongside our vegan sour cream and fluffy rice for a delicious meal.
Ingredients
2 tbsp Biona Organic Extra Virgin Olive Oil
1 onion, diced
2 garlic, finely chopped
2 celery stalks, diced
1 large red bell pepper, diced
2 cans Biona Organic Chopped Tomatoes with Garlic & Oregano
250 ml vegetable stock
2 tbsp tomato puree
1 can Biona Organic Kidney Beans, drained and rinsed
1 can Biona Organic Pinto Beans, drained and rinsed
2 tsp chilli powder (adjust to taste)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon fine grain sea salt, to taste
1/4 teaspoon ground cayenne pepper (optional!)
Toppings:
Cashew Sour Cream
Fresh coriander, chopped
Method
- In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 10 minutes. Season with a pinch of salt and stir.
- Add the celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
- Now add the can of chopped tomatoes, stock, and tomato paste. Stir to combine. Increase heat to medium-high.
- Add the drained and rinsed beans, along with spices and salt. Simmer the mixture, uncovered, until thickened, about 15 -25 minutes.
- Add the cayenne if using. Taste and season with additional salt if desired.
- Serve with Cashew Sour Cream and garnish with fresh coriander if desired.
