This easy-to-make delicious bean chilli is so warming and comforting, but we enjoy eating it any time of the year! It’s very budget friendly, using only pantry simple ingredients so perfect for people who are on a low budget, students and parents! You can freeze any leftovers and make yummy meals during the week or keep it chilled in the fridge for 2-3 days!
1 medium/small red onion, finely diced
400g can chopped tomatoes
1 vegetable stock cube
3tsp garlic powder/granules
1tsp smoked paprika
1 1/2 tsp ground cumin
1/2 tsp mild chilli powder
1tsp dried oregano
1tbsp maple syrup or 1tsp brown sugar
1 tin red kidney beans, drained & rinsed
1 tin black beans, drained & rinsed
salt & pepper, to taste
Saute the onion in a pan on a medium heat setting with a little water/oil until translucent for around 6 mins.
Pour in the chopped tomatoes, then fill the chopped tomatoes tin with water until it reaches almost to the top, pour the water into the pan then add the vegetable stock. Give it a good stir. (optional – i prefer to blend the tomato mixture using a hand stick blender until smooth, i just prefer the texture this way)
Once blended (if you did) add all the spices and seasonings, maple syrup/sugar and the beans. Bring it all to boil on a high heat setting, then once it all starts to bubble, turn the heat down to low and simmer for 30 minutes until the sauce has reduced. Season with salt and pepper.
Serve with rice, sweetcorn and avocado! Enjoy! 🙂
PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤
Ahhh the classic baked potato! This one is with my tasty homemade baked beans and a vegan cheese substitute from my favourite brand! I love this simple budget-friendly vegan meal! Sometimes i’ll have it for a filling lunch or sometimes i’ll have it for my dinner!
• Violife original flavour block, grated
• 1 baking potato (or a medium/large potato)
For the Baked beans:
400g chopped tomatoes
1 can haricot beans
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp vegan mayo
1 tbsp maple syrup (to balance out the acidity of the tomatoes)
salt & pepper, to taste
1. Preheat oven to 200C/400F/gas mark 6. Line a baking tray with non stick baking parchment.
2. Pierce the potato several times with a fork/knife all over to allow the potato to cook inside, then place it on a microwaveable plate and blast in the microwave for 10 minutes or so, until just softened.
3. Then once soft transfer the potato to the lined baking tray and place into the preheated oven for crispy skin. Cook for about 20 mins until the skin is golden and crisp and the potato is super soft inside.
4. To make the baked beans, pour the chopped tomatoes into a blender and blend until smooth (or add the chopped tomatoes to a saucepan and use a hand-blender to blend until smooth, which is easier), add the tomatoes into the saucepan and stir in the seasonings, maple syrup, vegan mayo (for creaminess) and then the haricot beans.
5. Bring it all to boil on a high heat setting, stirring frequently, then once it starts to bubble, turn the heat down to a medium-low and allow to simmer for 15 mins until the sauce has thickened. Season with salt and pepper to taste.
6. Once the potato is nice and fluffy and soft on the inside, place onto your plate then slice it open.
7. Fill your baked potato with the baked beans then sprinkle with plenty of grated Violife Vegan cheese.
8. Serve with a salad on the side! Enjoy!
PS – If you end up making this recipe, let me know what you think by commenting below. I always love to hear what others think of my recipes! Also if you managed to take a photo, post it on Instagram and i’ll share it in my Insta-stories! THANK YOU! Alex ❤