Vegan Chilli with Beans and Beetroot

Ingredients

• Olive oil 1 tbsp
• Large onion, chopped 1
• Garlic cloves, minced 3
• Red pepper, deseeded and chopped 1
• Red chilli, deseeded and finely chopped (or 1 tsp chilli flakes) 1
• Ground cumin 2 tsp
• Smoked paprika 1 tsp
• Chilli powder 1 tsp
• Dried oregano 1 tsp
• Unsweetened cocoa powder 1 tsp
• Cooked beetroot (vacuum-packed or pre-roasted), roughly chopped 1 x 250g pack
• Chopped tomatoes 1 x 400g can
• Kidney beans, drained and rinsed 1 x 400g can
• Black beans, drained and rinsed 1 x 400g can
• Vegetable stock 200 ml
• Salt and freshly ground black pepper to taste
• Optional toppings: vegan sour cream, avocado, fresh coriander, lime wedges

Method

1. Heat the olive oil in a large saucepan or casserole dish over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic, chopped pepper, and chilli (or chilli flakes) and cook for another 3-4 minutes until the pepper starts to soften.
3. Stir in the cumin, smoked paprika, chilli powder, oregano, and cocoa powder. Cook for 1 minute until fragrant.
4. Add the chopped beetroot, chopped tomatoes, kidney beans, black beans, and vegetable stock to the pan. Stir everything together well.
5. Bring the chilli to a simmer, then reduce the heat, cover, and cook for at least 30 minutes, or until the sauce has thickened and the flavours have melded. Stir occasionally.
6. Season generously with salt and freshly ground black pepper to taste. Serve hot, with your favourite optional toppings.