Serves: 6

Time: around 45 minutes

This chilli is very versatile and so easy to make using only one pot so light on the washing up too. The recipe makes 6 portions and it is suitable for home freezing and reheating in a microwave. You can serve with rice, as a topping for a jacket potato, in a taco, on nachos. It is a freezer staple in my house. Sometimes I just eat it on it’s own with a piece of crusty bread.

Ingredients

2 chopped onions

4 minced garlic cloves

2 bell peppers

2 red chilies chopped finely

2 can chopped tomatoes

3 tbsp tomato paste

3 cans of beans (I used kidney beans, black eye beans and cannellini beans)

2 tsp ground cumin

1 tsp ground coriander

1tsp cinnamon

1 stock cube/pot

Salt and pepper to taste

Method

Heat a non stick frying pan on a medium-low heat and soften the onion and garlic for around 5 minutes. Add the chilis and bell peppers and cook until softened. Add the rest of the ingredients and turn the heat up to medium-high until simmering and then reduce to a low heat and simmer for 30 minutes. Season to taste.

Serve with a dollop of vegan sour cream and some fresh coriander.