Vegan Chilli with Beans and Pea

Ingredients

• Olive oil 1 tablespoon
• Large onion 1, finely chopped
• Garlic cloves 2, minced
• Red pepper 1, deseeded and chopped
• Green pepper 1, deseeded and chopped
• Chilli powder 1-2 tablespoons (to taste)
• Ground cumin 1 teaspoon
• Smoked paprika 1 teaspoon
• Dried oregano 1 teaspoon
• Tomato purée 1 tablespoon
• Chopped tomatoes 1 x 400g can
• Kidney beans 1 x 400g can, drained and rinsed
• Black beans 1 x 400g can, drained and rinsed
• Vegetable stock 500ml
• Frozen peas 150g
• Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a large saucepan or pot over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic, chopped red and green peppers, chilli powder, cumin, smoked paprika, and oregano. Stir well and cook for another 2-3 minutes until fragrant.
3. Stir in the tomato purée, then add the can of chopped tomatoes, drained kidney beans, drained black beans, and vegetable stock. Bring to a simmer.
4. Reduce the heat to low, cover, and let the chilli simmer gently for at least 20 minutes, stirring occasionally, to allow the flavours to meld.
5. Add the frozen peas and cook for a further 5 minutes until they are tender and heated through.
6. Season the chilli generously with salt and freshly ground black pepper to taste. Serve hot.