Vegetarian Bean Chili

Let me start this blog post by going slightly off topic and talk about myself (again!). I am not a huge meat eater and could easily turn vegetarian, which I was between the ages of six to ten until the fated day I accidentally ate a Peperami. Seriously – I completely forgot it was made from meat!

Unfortunately this will never happen as I now live with a committed carnivore who likes his steak blue and dreams of having the presenters job in Man v’s Food. I try not to cook too much meat at home, for cost and health reasons and due to the ethics involved in meat production.

To cut a long story short the lack of beef causes a beef in our household. Rob thinks a meal is only complete with some form of meat in it and will moan if his dinner contains none. So I am always on the hunt for good vegetarian recipes, ones that are so flavourful and tasty that he forgets there is no meat in the dish! Mwahaha!

We both love chili con carne but cooking this is an issue in our house as I hate beef (I only eat white meat and fish) and Rob hates Quorn mince. Neither of us will budge on this, so I have made chili’s with Turkey mince which are OK, and do sometimes make them with pork mince (which I have started eating in the last 2 years – yes I am a reformed fussy eater). I love my beans and have been trying to find a decent all veggie chili recipe that does not turn out like a soup.

On Friday I made this recipe which was really good. It has a tin of refried beans in it, which thickens things up beautifully. So thick that you can stand a spoon in it, just the way a good chili should be!

Please note this photo was taken of the leftovers on Saturday, before I made enchilladas with it!

I cannot remember how I found this recipe, it was on a link in a blog post I read ages ago, and I saved the recipe as it was intriguing to me. Seriously – a tin of refried beans in a chili is genius! Why had’nt I thought of that before! I am going to add a tin in every chili I make in the future to thicken it up – yum!

Here is my slightly adapted recipe using what I had to hand.

Olive oil
1 large onion
2 peppers
1 Tbls Easy chili
1 Tbls Easy garlic (please note I never buy these ‘easy’ items, my Mum bought them for me!)
250ml veg stock (sadly I had no beer to hand, as it always gets drunk in our house!)
1 tin of chopped tomatoes
1 tin of kidney beans
1 tin of adzuki beans
1 Tbls cumin powder
2 Tbls chili powder
1 tin of spicy refried beans
Over moderate heat, add oil to a deep pot and combine onion, peppers, chili and garlic. Saute for 10 minutes to soften vegetables. Deglaze pan with stock, add tomatoes, beans, and stir to combine.

Season chili with cumin, chili powder. Thicken chili by stirring in refried beans. Simmer over low heat about 15 minutes longer, then serve. Yes I copied and pasted this part but I slightly changed it.

It tastes better than it looks – honest! The spoon is still standing up on its own, although it does not really look like it in this pic!

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