Following the success of her first cookbook 15 Minute Vegan, author Kate Beskow returns with a set of 100 new recipes designed for both vegan and non-vegan cooks.
This recipe marries fiery and fresh flavours to create an indulgent chilli that tastes like it has been cooking for hours.
400g can chopped tomatoes
1 onion, finely sliced
1 red capsicum, deseeded and sliced
1 stick of celery, roughly chopped
4 tbsp frozen or canned sweet corn
2 tsp each cocoa powder and mild chilli powder
1 tsp each soft brown sugar and smoked paprika
½ tsp ground cinnamon
400g can red kidney beans, drained and rinsed
400g can cannellini beans, drained and rinsed
1 spring onion, roughly chopped
Small handful of fresh coriander, roughly torn
Juice of 1 unwaxed lime
1 square of dairy-free dark chocolate, grated
Add the chopped tomatoes and onion to a large saucepan over a medium–high heat. Throw in the capsicum, celery and sweetcorn, and cook for 2–3 minutes.
Spoon in the cocoa, chilli powder, sugar, smoked paprika and cinnamon. Stir through the kidney beans and cannellini beans until combined, and cook for 12 minutes, stirring frequently while the chilli bubbles away.
Remove from the heat and scatter with the spring onion, coriander and lime juice. Sprinkle over the dark chocolate just before serving.
This is an edited extract from 15 Minute Vegan Comfort Food, by Kate Beskow, published by Hardie Grant Books, RRP$25.99.
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