Finely chop the onion (1 onion)
Heat the olive oil (2 tsp) in a large saucepan.
Once the oil is hot, add the chopped onion and cook on a low heat for 5 minutes, stirring regularly.
While the onion is cooking, peel and finely slice the garlic (2 cloves), roughly chop the peppers (1 red, 1 green) and chop the green beans into 3 (remember to discard the nasty ends!)
Add the peppers, garlic, paprika (1 tsp), ground cumin (1 tsp) and hot chilli powder (½ tsp) to the pan and cook for a further 5 minutes stirring regularly.
While the peppers, etc. are cooking, peel the sweet potato (1 medium potato) and chop it into cubes (about 1½-2cm cubes).
Add the sweet potato, dried oregano (½ tsp), instant coffee (½ tsp), chopped tomatoes (400g can), tomato purée (1 tbsp) and vegetable stock (300ml, or 300ml water and a vegetable stock cube). Bring to the boil, then simmer for 20 minutes.
Drain the mixed beans (400g can) and add them to the pan. Simmer for a further 10 minutes.
Season with salt and pepper and serve.
I know the ingredients list looks long but it's basically just a pile of vegetables and some store cupboard essentials - don't be put off!
This vegan chilli is delicious by itself or served with rice.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Calories: 241kcal | Carbohydrates: 44g | Protein: 11g | Fat: 3g | Sodium: 506mg | Potassium: 981mg | Fiber: 12g | Sugar: 9g | Vitamin A: 6580IU | Vitamin C: 80.2mg | Calcium: 97mg | Iron: 5.4mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.