Vegan Chilli with Beans and Tomato

Ingredients

• Olive oil 1 tbsp
• Onions 2 medium, chopped
• Garlic 3 cloves, minced
• Bell peppers (any colour) 2, deseeded and chopped
• Chilli powder 1 tbsp (adjust to taste)
• Ground cumin 2 tsp
• Smoked paprika 1 tsp
• Cocoa powder (unsweetened, optional for depth) 1 tsp
• 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
• 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 onions and cook for 5-7 minutes until softened and translucent.
2. Add the minced garlic and chopped bell peppers to the pan. Cook for another 5 minutes until the peppers are slightly tender.
3. Stir in the chilli powder, ground cumin, smoked paprika, and cocoa powder (if using). Cook for 1 minute, stirring constantly, until fragrant.
4. Pour in the chopped tomatoes and vegetable stock. Add the drained and rinsed kidney beans and black beans.
5. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 20-25 minutes, stirring occasionally, allowing the flavours to meld. For a thicker chilli, you can simmer uncovered for the last 10 minutes.
6. Season generously with salt and freshly ground black pepper to taste. Serve hot.