Vegan Chilli
Rated 5.0 stars by 1 users
Category
Vegan
Cuisine
Tex-Mex
Servings
4
Prep Time
10 minutes
Stove Time
20 minutes
Discover the hearty and eco-friendly Vegan Chilli recipe from Wonderbag—a flavourful dish that’s both nourishing and sustainable. This recipe utilises the innovative Wonderbag, a non-electric slow cooker that continues to cook food off-heat, conserving energy and enhancing flavours.
This Vegan Chilli is not only delicious but also exemplifies sustainable cooking practices. The Wonderbag’s heat-retention method reduces energy consumption, making it perfect for eco-conscious cooks. Enjoy a warm, hearty meal that’s kind to both your palate and the planet.
Author:Wonderbag Chef
Ingredients
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1 can chickpeas
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1 can black beans
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1 tsp olive or vegetable oil
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1 red pepper, chopped
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1 white onion, chopped
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1 1/2 cups low-sodium vegetable broth
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1 can chopped tomatoes
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1 red chilli, finely chopped
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3 tsps chilli powder
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1 tsp salt
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1/2 tsp ground black pepper
Directions
Drain and rinse your chickpeas and black beans, then add to the pot.
Heat your cooking oil on a low heat, then add the chopped peppers and onions. Stir in the vegetable broth, canned tomatoes, green chillies and chilli powder. Stir to combine, then season with salt and pepper.
Bring to a boil, then cover the pot with your lid and allow to simmer for about 10 minutes.
Switch off your gas or electricity source, and place a tea towel at the bottom of your Wonderbag. Swiftly transfer your pot into the Wonderbag, cover the Wonderbag with its fabric lid and secure by pulling the cord tightly. Allow the dish to cook undisturbed for a minimum of two hours.
Serve with rice and garnish.
Recipe Note
Garnish options: Greek yoghurt, fresh coriander leaves, chopped avocado, tortilla chips and hot sauce
