Sometimes there are nights when I feel like something rich and comforting, but don't want to eat a meat heavy dish. This is when I make my favourite vegan chilli. I use some very aromatic flavours, and it is just so soothing and warming!

It's super easy and quick to make, and sure beats standing in front of the stove for hours like one would for a meat chilli. Sometimes, if I'm feeling particularly luxurious, I'll pop a fried egg on top. MMMMhhhm!

Without further ado, here's how to do it.

INGREDIENTS:

• 1 x 400g can of chickpeas
• 1 x 400g can of baked beans in tomato sauce
• 1 x 400g can whole, peeled tomatoes
• 1 onion, chopped into rings
• 1 clove garlic, chopped finely
• 1 t coriander, chopped very finely
• cumin
• chilli flakes
• salt and pepper

METHOD:

Fry the onion and garlic with the cumin, coriander, chilli and a bit of salt until translucent. Once softened, add the baked beans and the liquid in the can, as well as the chickpeas (minus their liquid) and the tomatoes.

Simmer at a low heat until the liquid has cooked away, and the mixture has thickened. Garnish with coriander, and a fried egg if you're feeling fancy. You could also drop a little greek yogurt if you're looking for a bit of creaminess.

Serve with a nice chunk of fresh bread, and feel the cockles of your heart be warmed.

Hope you loved this recipe, and please let me know if you make it yourself!

Please consider voting for @adsactly-witness as a witness. To read what we are all about - click here