Red Beans Vegan Chili

Featured in Expert

Prep time: 45 minutes
Cook: 5 minutes
  • 4 ounces or 400 grams of dried red beans or 2 (14 ounces or 400 grams) cans of cooked beans, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 4 cloves of garlic
  • 1 onion
  • 3.5 ounces or 100 grams of green pepper
  • 3.5 ounces or 100 grams of red pepper
  • 5 ounces or 140 grams of carrot
  • 13 ounces or 360 grams of tomato
  • 1 (20 ounces or 560 grams) can tomato sauce
  • 2 teaspoons ground cumin
  • 1/8 teaspoon cayenne powder
  • Salt and black pepper to taste
  • 2 cups water or vegetable broth
  • 4.5 ounces or 125 grams of tortilla chips

Directions

  • In a non-stick frying pan, heat the olive oil on medium high heat.
  • Add chopped garlic and onion and cook until golden brown.
  • Add the diced green pepper, red pepper, carrot and tomato and saute for about 5 minutes.
  • Add the tomato sauce, cumin, cayenne powder, salt and pepper and cook for about 5 minutes.
  • Add the red beans (you can use cooked beans or cook them in plenty of boiling water for about 1 or 2 hours) and the water or vegetable broth.
  • Cook over medium heat for 30 minutes or until sauce thickens.
  • Serve with tortilla chips.

 

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