This is a versatile dish that can be used as a bean chilli and served with rice and a slice of lime. You can throw it just straight into a bowl, or as I like it, served up with rice in wraps. Add some hummus and salad to make some really delicious burritos that pack a punch, and keep you toasty in the cold winter evenings.

This is a versatile dish that can be used as a bean chilli and served with rice and a slice of lime. You can throw it just straight into a bowl, or as I like it, served up with rice in wraps. Add some hummus and salad to make some really delicious burritos that pack a punch, and keep you toasty in the cold winter evenings.

The vegan bean chilli filling will last for up to 4/5 days in the fridge too, so I suggest making a big batch and using it up for lunches or evening meals a few times throughout the week. You can even blend it and add some vegan sausages to make a banging spicy sausage casserole if you want! It’s really simple and you only need one pan (plus one for rice) fewer than 30 minutes to cook. This grub can be made what is in the back of your cupboard and you can easily switch out the veg, beans or spices if you don’t have or don’t like any of them – recipeserves 4.

Ingredients:

• 2 medium onions, diced into small chunks
• 3 or 4 cloves of garlic, crushed
• 2 red peppers, sliced into strips
• 150g mushrooms, sliced
• 3 red chilli’s , finely chopped
• 2 can chopped tomatoes
• 2 can of any beans (chickpeas, cannellini, kidney, butter)
• 1 small can sweetcorn
• 100g frozen peas
• 2 tbsp smoked paprika
• 1 tbsp cumin
• ½ tbsp sugar
• 3 tbsp any oil (veg, sunflower or olive)
• 1 cup veg stock (1 cup water and 1 stock cube or 10g veg bullion)
• Salt and pepper to taste

To serve:

• 1 ½ cups of rice –cooked in 4 ½ cups of water, pinch of salt and splash of oil - 15/20 mins, bring to boil and simmer
• Tub of hummus
• 8 tortilla wraps

Method :

1. Put a large heavy base pan or wok on a medium heat and add oil, sweat off onions and garlic for 3 mins then add chilli’s, smoked paprika and cumin, cook for another 5 mins.
2. Add in peppers, mushrooms and beans and mix well, add tomatoes and stock and bring to boil then reduce heat to a low simmer (just bubbling) stir well, cook for another 15-20 mins depending on how crunchy you like your veg.
3. While you wait here you can cook your rice or prepare your salad (or just chill and have a cup of tea).
4. Finally take off the heat and add in sweet corn, frozen peas and sugar and stir well, let the residual heat cook off the peas for about 3 mins and
5. Serve in wraps with rice, salad and hummus while piping hot. Nice.