Pepper and Black Bean Chilli

This is the second chilli recipe on my blog, the other being a bit of a meat feast. Why not just remove it from my now vegan blog you say? Well, I kinda feel that's a bit of a cheat, almost like denying my meat eating past and duping people into believing I've always been a virtuous consumer of plants and nothing else. I ate meat. I liked meat. I'm sure I would still enjoy the taste and texture now but I have absolutely no compulsion to eat it. The desire to have it has left me and there's no sign of it returning. I have no need to delete my past because I'm proud of my transformation. I'm not ashamed to keep all those recipes on my blog because it clearly illustrates that someone like me who used to rely on meat and dairy three times a day can easily transition to a plant based diet. So, they're staying.

What I am doing, however, is slowly veganising all those delicious meals that were a regular feature on our weekly menu. One of those standby classics is, of course, Chilli con Carne, which has now been magically changed to Chilli sin Carne. Ok, not so magical because veggie chilli is nothing new but this chilli is seriously spicy and soooo easy it will have you shouting 'arriba' after the first mouthful.

I like to serve it with tortillas - either the crunchy kind or two wholemeal flour ones. I use the crunchy tortillas to scoop and the flour tortillas to make little chilli wraps:) Either way is delicious.

My advice is to keep the pepper chunks large to give you something substantial to chew on and the black beans are so perfect in this as they kind of replace the mince. If you're concerned about feeling unsatisfied or hankering after that meaty texture you normally associate with a Chilli fear not because this dish covers all bases and the flavour packs such a punch I guarantee you'll not miss the ground beef and you may want to forfeit carne in some of your other meals too;)

chilli sin carne

1 onion

1 red pepper

1 yellow pepper

1 green pepper

1 box/can organic black beans

1 can chopped tomatoes

large handful of chopped flat leaf parsley

2 garlic cloves

1 scotch bonnet pepper

1 teaspoon cumin

1 teaspoon paprika

1/2 tsp chilli flakes

1 tsp sugar

salt and pepper

Heat a little oil in a pan. Finely dice the onion and add to pan. Season and allow to sweat for several minutes.

Mince the garlic and add to pan along with the cumin, paprika and chilli flakes. Add a little more oil if it becomes too dry. Finely chop the scotch bonnet and add to pan.

Chop the peppers into large chunks. Add to pan and thoroughly stir so that the onion and spices lightly coat the peppers. Allow to gently soften before pouring in the tomatoes. Add the sugar and season. Fill the empty tomato can with water and some to pan. Throughly mix and simmer for 30mins topping up with water if again it becomes too dry.

Drain and rinse the beans, add to pan, top up with water and simmer for a further 10-15mins.

Taste, season if necessary. It shouldn't need more spice but if you would like it spicier add a few splashes of tabasco and/or chilli flakes.

Finely chop the parsley and add most to the chilli reserving a little for serving. Serve in bowls with folded tortillas and sprinkle with the remaining parsley. I recommend eating with a spoon:)

mexican, veganAine Carlin