Vegan Bean and Vegetable Chilli

    1 hour 5 minutes

    This easy vegan bean and vegetable chilli is special for two reasons: it has ground flaxseeds to help bind it together, and it doesn't take hours to make!

    1 person made this

    Serves: 4 

    • 1 tablespoon canola oil
    • 1/2 cup chopped red capsicum
    • 1/3 cup chopped brown onion
    • 1/3 cup finely chopped carrot
    • 2 cloves garlic, crushed
    • 1/3 cup finely chopped cremini mushrooms
    • 1 (800g) can mixed beans, drained
    • 1 1/2 cups canned diced tomatoes, with juices
    • 1 tablespoon Mexican chilli powder
    • 1 1/2 teaspoons ground flaxseeds
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 2 pinches ground black pepper

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Heat oil in a large frying pan over medium heat. Add red capsicum, onion, carrot and garlic; cook and stir until lightly browned, 8 to 10 minutes. Add mushrooms; cook for 1 minute.
    2. Transfer mixture to a pot. Add mixed beans, diced tomatoes with juice, chilli powder, flaxseeds, cumin, oregano and black pepper; stir well. Bring to a boil; simmer uncovered, stirring occasionally, until flavours combine, about 30 minutes.

    Cook's Note:

    Use 2 cups cooked beans in place of the canned beans if desired.

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