Bean There, Done That Chilli

Made with kidney beans, butter beans and juicy vegetarian mince, Sophie Ritchie’s delicious plant-based chilli makes a comforting bowl packed full of fibre and flavour

Ah, chilli. So simple, yet so absolutely satisfying. About ten years ago, my dad was working away from home for a while in Cheltenham and with my mum working full-time, that meant I cooked a lot of dinners for my family on weekdays aged 17. Tasked with feeding the troops, this was one of the first things I learned to make – a lip-smacking chilli con carne.

For most of my twenties however, I really didn’t cook at all. After recovering from an eating disorder that meant I lived off raw veggies or fruit, I was either working in London, eating something packaged on the train or traveling for work. Don’t get me wrong, I’ve enjoyed some seriously gourmet spreads in my time – but one definite bonus of this pandemic, I am loving being able to make real food in a real kitchen and rediscover my love for nutrition.

Of course, this version of chilli is fully plant-based and also incorporates butter beans along with the traditional kidney beans for a fibre-packed finish. Every time I make it, I’m reminded of how comforting and cozy this dish can be.

You can also batch cook, meaning lots of easy speedy dinners/lunches to enjoy over the course of several days.

(serves 4)

• 2 garlic cloves
• 1 red onion
• 1 red pepper
• 1 tbsp tomato purée
• 1 pack tomato passata
• 2 tins chopped tomatoes
• 1 tin butter beans
• 1 tin kidney beans
• 1tbsp oregano
• 1tbsp smoked paprika
• 1tbsp mild chilli powder
• 1tsp cumin
• 1 pack vegetarian mince
• (spinach, rice or baked sweet potatoes to serve)

1 Add oil to large non-stick pan and gently brown garlic, onion and red pepper.
2 Add spices, stir in then add tomato paste and passata.
3 Add tinned tomatoes and mince, bring to boil then leave to simmer on very low heat for minimum of 45 minutes.
4 When done, serve with fresh spinach, boiled rice or baked sweet potatoes. It also pairs excellently with sliced avocado.

Recipe and images by Sophie Ritchie. Follow me for more recipes via my Instagram page

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