This easy cook vegan chilli is perfect to enjoy and a cold winters evening with friends or family, A real crowd pleaser!
- 2 cups Kidney Beans. (You can use black beans if you like)
- 8 cups of water
- 1 cup hot vegetable stock
- 1 cup uncooked Textured Soy or Veg Protein.
- 2 bay leaves
- 1/4 cup olive oil
- 2 Medium onions, diced
- 4 cloves garlic, minced
- 1 green or red chili chopped
- 1/2 tsp cayenne pepper
- 2 tsp coriander
- 2 tsp cumin
- 1 tbsp chili powder
- 1 can Chopped tomatoes
- Salt and pepper to taste
Bring beans and water to a slow simmer. Allow them to cook for 30-40 mins
In a small bowl, combine Textured Soy or Veg Protein with hot vegetable stock and allow to sit for five to ten minutes.
Sautee onions, garlic and chili pepper in olive oil for 3-5 mins, until onions are soft. Reduce heat and add the textured soy or veg protein, cayenne, coriander, and cumin - stir well to combine.
Add cooked beans, tomatoes and salt and pepper to taste. Bring to a slow simmer and stir well to combine. Allow to cook for at least 45 minutes more.
Serve and enjoy!