Vegan Bean Chilli

Since going vegan back in January there have been a few meals that I have missed, the main one being chilli as my mum always used to make with Quorn or I would have it with turkey mince when cooking for myself at uni last year. And because I can't even imagine eating meat anymore let alone believe the idea that it is 'healthy' I decided to make a less processed version using whole plant based foods and fresh ingredients that my body will thrive on.

1/2 cup of canned or soaked kidney beans
1/2 cup of canned or soaked black beans
1/4 cup pearl barley (optional)
1 small can of sweetcorn
2 cups of whole cherry tomatoes
1 can of canned tomatoes
1 tsp chilli powder
1 tsp cumin powder
2 pieces of dark chocolate
1 onion finely chopped
1 bell pepper
1 clove of garlic crushed


1. Heat a non-stick pan over a medium heat, and soften the onion and garlic in a small amount of water.

2. Add the bell pepper and the cherry tomatoes, allow to heat up for about 5mins.

3. Stir in the chilli powder and cumin powder.

4. Pop the now soft cherry tomatoes and stir in the beans and canned tomatoes.

5. Leave to simmer for about 5 minutes, then stir in the dark chocolate (I used dark chilli chocolate this time but it doesn't make much of a difference) and add salt and pepper to taste.

6. Turn down to a low heat and stir in the pearl barley if you are using any.

7. Allow to cook for about 30 mins on a low heat.

8. Serve with rice and tortillas or potatoes.

9. Eat.

I also add nutritional yeast and sriracha to mine because I add them to everything...

XO, Miriam

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