Jill’s Easy Vegan Chilli
Recipe provided by Jill Willson, Naked Wines USA ArchAngel. This recipe reheats and freezes well.
1 x 400 gram can of kidney beans
1 x 400 gram can of black beans
1 x 400 gram can of diced tomatoes
1 x 400 gram can of lentils
2 cloves crushed garlic
1 finely diced brown onion
salt and pepper to taste
dried chilli flakes to taste
2 tablespoons chili spice mix (or more, to taste)
water, if required
Grated cheese, sour cream, guacamole, fresh coriander
Gently fry off onions and garlic until translucent. Add all spices and fry until aromatic.
Add beans and tomatoes and simmer, low and slow for one hour, two hours if possible. Keep an eye on the liquid, if you need, add water so it doesn’t dry out.
Serve with corn bread and/or rice and your choice of garnishes. Enjoy with a glass of Pfeiffer Tempranillo.