Black Bean and Aubergine Chilli recipe
A 30 minute veggie chilli, perfect for cold, winter evenings
4
people
Ingredients
- 100 ml Vegetable oil
- 1 Aubergine - cut into 1” cubes
- 1 Zucchini - cut into cubes (optional)
- 1 Onion - medium, peeled and diced
- 4 cloves Garlic - chopped finely
- 3 Red chillies - finely chopped and deseeded if preferred
- ½ teaspoon Ground coriander
- ½ teaspoon Ground cumin
- Pinch Cinnamon
- 1 teaspoon Chilli powder - more if you like it really hot
- 400 g Tomatoes - tinned
- 1 tablespoon Tomato puree
- 400 g Black beans - can, or other small tinned beans, drained
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a deep frying pan over medium-high heat.
- Cook the cubes of aubergine and zucchini (if using) in the oil until lightly browned and begin to soften. They will absorb most of the oil.
- Remove to a plate lined with kitchen paper, sprinkle with a little salt and leave to drain.
- In the same pan add a little extra oil if needed, and turn the heat down to medium-low.
- Sauté the onion and garlic gently until softened and fragrant.
- Add the chilies and cook with the onions and garlic for another minute or two.
- Then add the ground coriander, ground cumin, cinnamon and chili powder. Mix to combine.
- Stir in the tinned tomatoes.
- Add the beans and simmer for a further 15 minutes.
- Gently stir in the fried aubergine. Simmer for about five minutes.
- Taste for seasoning and add salt and pepper as necessary. You may need to add a pinch of caster sugar.
- You can leave this to simmer for a further 15 minutes over a very low heat but bear in mind that the aubergine will disintegrate the longer it is on the heat.
- Serve with plain boiled rice or hash brown potatoes and chopped spring onions and grated vegan cheese.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.