Smoky Vegan Chilli

• Vegan
• Gluten free

• Produce

  • 200 g Black beans
  • 2 tbsp Cacao powder, raw
  • 1 pinch Chilli flakes
  • 1 clove Garlic
  • 200 g Haricot beans
  • 200 g Kidney beans
  • 400 g Tomatoes
  • 1 White onion

• Canned Goods

  • 1/4 cup Tomato puree
  • 1 Vegetable stock cube

• Baking & Spices

  • 1 tbsp Paprika, smoked
  • 2 Peppers

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 1/4 cup Water

Found on goodnessisgorgeous.co.uk

Description

Ingredients

• 1 white onion, chopped
• 2 peppers (I used one red, one yellow), chopped
• 1 clove of garlic, chopped
• 400g chopped tomatoes
• ¼ cup tomato puree
• 200g black beans
• 200g kidney beans
• 200g haricot beans
• 1 tbsp. smoked paprika
• 2 tbsp. raw cacao powder
• 1 tsp. cumin
• A pinch of chilli flakes
• 1 vegetable stock cube
• ¼ cup of water

Directions

• Add the onion, garlic, peppers and spices to a large pan and cover with a little hot water.
• Place your pan over a medium heat and cook for 10 minutes, stirring frequently, until softened.
• Add in the rest of the ingredients and stir well.
• Cover the pan with its lid and simmer for 30 minutes, stirring every now and then to prevent it sticking to the bottom of the pan.
• Scoop into bowls and serve with tortilla chips, avocado and cashew cream.