Vegan Three Bean Chilli

Talk about ultimate winter comfort food. I do eat a lot of raw food, and I’m ok with eating it during the winter. It doesn’t really bother me eating a cold salad when it’s cold outside because I know the leafy greens are filling my body with sunshine anyway. But today, we are experiencing an icy snap here in the UK. And sometimes my body craves warming soups and stews, and spicy food.

I am a huge believer in intuitive eating. There is no one way of eating that suits everyone, and indeed not even one way of eating that suits one person all the time. Cravings are actually our friends; they are there to let us know what our body is crying out for. However, due to toxins in the body and food addictions, sometimes we can be out of whack with our cravings. I feel I am pretty in tune with my body’s signals, especially as I’ve just completed a short detox cleanse which I always find resets my system.

So with my craving for something warming, spicy and satisfying, I couldn’t think of a better dish to devour than this. Enter my mums delicious three bean chilli. She keeps it chunky in texture, and always includes a rainbow of different veg. Mixed peppers, carrots, sweetcorn, herbs, celery, courgette, tomatoes, beans of course, and lots of flavour-deepening ingredients to really pump up the volume. We complemented it with silky cashew sour cream and fresh guacamole. So perfect on a day like today.

Vegan Three Bean Chilli

  • Servings: 4-6
  • Difficulty: easy
  • Print

A warming, spicy chilli perfect for sharing with friends.

You can sub any beans or pulses here. and feel free to ramp up the spice if that’s your thing!

Ingredients

  • 1 can organic chopped tomatoes
  • 3 cans organic beans (I used red kidney, butter and black eye)
  • 1 medium carrot, diced
  • 1/2 medium courgette, diced
  • 1 large stick celery, chopped
  • 1 large onion, diced
  • 3 peppers, chopped into chunks (I used red, yellow and green)
  • 1 cup frozen organic sweetcorn
  • 2 tbsp. fresh basil, chopped (or 2 tsp. dried)
  • 1 tbsp. fresh oregano (or 1 tsp. dried)
  • 2 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 fresh red chilli, chopped
  • 1 tbsp. vegan Worcestershire sauce
  • 1 tsp. yeast extract
  • 1 tsp. gluten free vegan bouillon powder
  • 2 tsp. raw cacao powder
  • 1/2 tsp. cayenne powder or chilli powder (to taste)
  • Sea salt and black pepper

Directions

  1. Combine all ingredients in a large saucepan over a medium heat.
  2. Bring to the boil then turn down to a simmer.
  3. Simmer for 45-60 minutes, depending on how cooked you like your veggies.
  4. Taste and season with sea salt and black pepper.
  5. Serve with homemade guacamole, cashew sour cream and organic tortilla chips, or brown rice, or quinoa.

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