Have yourself a tasty meat free Monday with this amazing vegan chilli.
It is super easy to make (just throw a few veggies together), low cost and DELICIOUS.
The ingredients are approximate, don't worry about measuring everything out.
The cannellini beans can be substituted for kidney beans or whatever else you may have kicking around.
Creamed coconut is available in all supermarkets. It is basically a block of squashed together coconut. Think of it as a stock cube for coconut milk, except it is much cheaper and unlike coconut milk has no added ingredients.
1 tin of of cannellini beans or 1/2 cup of dried cannellini beans, soaked overnight and cooked
1 tin of chopped tomatoes
1/3 of a block of creamed coconut
1 onion, chopped
2 small courgettes (250g), roughly chopped
1 carrot (130g), roughly chopped
1 sweet potato (260g), cubed
clove of garlic, crushed or finely chopped
1/2 red chilli, deseeded and finely chopped
1 sprig of rosemary, leaves picked and finely chopped
1 teaspoon each of cumin seeds & ground coriander
1 teaspoon of oil for cooking
salt & pepper to season
Heat the oil in a large sauce pan on a medium heat.
Add the chilli and onion and cook for 3 minutes until the onion starts to soften.
Add the cumin and coriander and cook for another minute.
Tip in the remaining vegetables (but not the beans), garlic and rosemary, season well with salt and pepper and cook for another 3 minutes.
Pour in the chopped tomatoes plus an extra can of water.
Grate in the creamed coconut, stir well and bring to the boil.
Turn the heat down to low, pop a lid on your pan and cook for 35 minutes.
Check the vegetables are cooked, turn up the heat to medium, add in the beans and cook for another 5-10 minutes with the lid off.
Season to taste.
Serve with fresh coriander leaves and chopped red onion.