Vegan Chilli Con Carne

Total time 1hr and 15 minutes | Serves 6 | Vegan | Gluten Free | Nut Free

Ingredients:

• 1 tbsp olive oil

• 1 red onion

• 2 garlic cloves, minced

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• 1/2 tsp smoked paprika

• 1/4 tsp cinnamon

• 1/2 tsp dried oregano

• 1/4 tsp nutmeg

• 1/4 tsp chilli powder

• 1 tsp salt

• 1/4 tsp black pepper

• 1 zucchini, grated (approx. 200g)

• 1 carrot, grated (approx. 200g)

• 1 tbsp tomato paste

• 1 x 400g tin red kidney beans (including liquid)

• 1 x 400g tin black beans (including liquid)

• 2 x 400g tin chopped tomatoes

• 300mls vegetable stock

• 200g corn kernels

• small handful coriander, for garnish

Method

Step 1: Heat olive oil in large saucepan, add onion and garlic and sauté for 5 minutes. Add the spices, salt and pepper, and continue cooking for another 2-3 minutes, or until soft.

Step 2: Stir in tomato paste until combined. Add zucchini and carrot and continue cooking for another 5 minutes. Add canned tomatoes, red kidney beans, black beans, vegetable stock and corn kernels.

Step 3: Bring to boil, then reduce and let simmer for approximately 1 hour, or until thickened and reduced, stirring occasionally. Serve with rice, fresh lime juice and coriander.

Note: the longer and slower you cook the beans, the more flavourful and rich they will taste.