Chilli is such a versatile dish. You can serve it simply with rice or on a baked potato, or use it to make tacos or enchiladas. You can adjust the heat by adding less or more chilli flakes.
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp fennel seeds (optional)
- 1 tsp chilli flakes
- 1 tsp black peppercorns
- 1 tsp paprika
- 1 tsp salt
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 zucchini, diced
- 1 red capsicum, diced
- 1 green capsicum, diced
- 4 large field mushrooms, roughly chopped
- 1 can red kidney beans
- 1 can tomatoes
- 2 Tbsp tomato paste
- 1/2 ‘beef style’ vegan stock cube
If you are using whole seeds then first grind all of the spices together in a pestle and mortar or spice grinder.
Fry the onion and garlic in a large saucepan until soft.
Add the carrots, zucchini, capsicum, mushrooms and continue frying until the vegetables start to soften.
Add the spice mixture and cook stirring for a further minute or two to allow spices to release their aroma.
Add the canned tomatoes, kidney beans, tomato paste and stock cube.
Continue cooking on a low heat (lightly simmering) for about 30 minutes. Taste and add further seasoning if required.
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