A vegan take on our delicious chilli con carne recipe - using mixed beans & veg!
This follows an authentic Mexican recipe using our best selling guajillo, pasilla and ancho chilli pods - check out our dried chilli range here.
Pair this with your favourite toppings such as guacamole, vegan cheese & tortilla chips!
1 tin red kidney beans (400g)
1 tin pinto beans (400g)
1 tin black beans (400g)
1 tin sweet corn (200g)
1 onion - chopped
1 tin chopped tomatoes (400ml)
1tbsp tomato puree
2tbsp minced garlic
1tbsp smoked paprika
1tbsp rubbed oregano
1tsp chipotle powder
20g dark chocolate
Add the dried chillies into a large bowl and cover with water, leave to soak for at least an hour, once rehydrated, blend into a smooth paste along with the tomato puree and set aside.
In a large pan, add the onion and cook until softened, add the mixed beans and stir till combined, add the dried spices and cook for a further 2 minutes until fragrant.
Add the chopped tomatoes and the chilli paste, simmer for 10 minutes, add the sweet corn and cook for a further 5-10 minutes - season to taste with salt and pepper.
Serve up with rice and top with vegan sour cream, guacamole and vegan cheese.