Happy New Year… and happy Veganuary! Whether or not you’re taking part and going vegan for January, this smoky and spicy Borlotti Bean Chilli is ideal for making in a huge batch on a rainy Saturday afternoon, then bagging up and freezing for weekday suppers throughout the month. Chilli is a brilliantly versatile dish to have a stash of in the freezer – you can enjoy it in tortilla wraps, tacos, with rice, in a jacket potato, or even as a pasta sauce.
I don’t have a slow-cooker so just cooked this on a low heat on the hob for a couple of hours, but I’ve included instructions below the recipe for making this in a slow-cooker, if you were lucky enough to get one for Christmas!
And if you’re in need of Veganuary recipe inspiration, don’t forget that I’m Instagramming and Tweeting my dinner every day, (usually with brief instructions as to how to re-create it!), so follow me for some daily ideas! Instagram and Twitter
Slow-Cooked Borlotti Bean Chilli
- 2 tbsp rapeseed or olive oil
- 1 red onion, peeled and finely chopped
- 1 leek, finely chopped
- 1 red pepper, de-seeded and finely chopped
- small bunch fresh coriander - stalks finely chopped and leaves separated and roughly chopped
- 2 garlic cloves, peeled and crushed
- 1 red chilli, finely chopped (remove the seeds for a milder flavour!)
- 2 tsp of each of the following spices: ground cumin, chilli powder, smoked paprika, dried oregano, (don't worry if you're missing one or two, this will still taste great!)
- 400 g tin chopped tomatoes
- 400 g tin borlotti beans, drained and rinsed
- 200 g puy lentils, rinsed
- 1 vegetable stock cube
- 1 tbsp marmite
- In a large saucepan or casserole dish, heat the oil and add the onion, leek, pepper, coriander stalks, garlic, chilli and spices. Fry gently for 4-5 minutes, adding a little water if the mixture becomes too dry.
- Add the tomatoes, then refill the empty tin with water, tip this into the pan, re-fill it again to half-way and add this too. Tip in the borlotti beans, lentils, stock cube and marmite, then bring to the boil.
- Turn down to a low heat, cover and cook for 1.5 - 2 hours until the lentils are tender and sauce has thickened. You may need to remove the lid for 10-15 minutes if there is too much liquid, or else add a little water if it is too thick/dry. Taste and season with salt and black pepper.
- Stir through the coriander leaves just before serving - perhaps with rice, tortilla wraps, guacamole or fresh avocado, a squeeze of lime juice, finely chopped spring onions, or a dollop of soya or coconut yoghurt.
To make in a slow-cooker:
Complete step 1. above in a frying pan, then tip into your slow cooker along with all the remaining ingredients. Cook on medium for at least 2 hours, (or longer at a lower heat is even better – you can’t over-cook this!).
Divide into individual portions and label the bags clearly. I make half the portions ‘large’ (ie. a dinner in itself alongside some rice), and half ‘small’ (ie. to fill a jacket potato for lunch, or a toddler-sized portion – if I make a batch with less chilli and salt!). To serve, just remove from the freezer in the morning and thaw in the fridge, then heat in a microwave or saucepan until piping hot throughout.
If you liked this, you might also like to take a look at:
- Jac’s Mexican Sweet Potato and Puy Lentil Mole from Tinned Tomatoes
- Laura’s Black Bean Chilli from Knead Whine
What are you cooking for Veganuary? Don’t forget to check out my Vegan Recipe Index, or follow for more ideas on Instagram and Twitter!
I’m linking this recipe with a few blogging challenges as follows:
- Meat Free Mondays over at the fab Tinned Tomatoes
- Credit Crunch Munch over at Fab Food 4 All and co-hosted by Fuss Free Flavours
- Extra Veg over at Fuss Free Flavours and co-hosted by Utterly Scrummy
- Cook Once Eat Twice over at Searching for Spice
- Slow Cooked Challenge over at FarmersGirl Kitchen and co-hosted by Baking Queen 74