Spicy and hearty chilli made with vegetables and beans in a smoky tomato sauce. Made with dried Mexican chillies for an authentic flavour. Delicious as a meal served with tortillas or rice.
5 from 1 vote
Prep Time 15 minutesmins
Cook Time 45 minutesmins
Course Main
Cuisine Mexican
Servings 6
Equipment
Blender
Ingredients
3guajillo chillies
2ancho chillies
2arbol chillies*optional
500gpassata
2tablespoonsolive oil
2white onionsdiced
6garlic clovesminced
2tablespoonsground cumin
1tablespoonsweet paprika
2teaspoonssmoked paprika
1teaspooncracked black pepper
1teaspoonsalt
2teaspoonssugar
2tablespoonstomato paste
2bell peppersdiced
2chipotle in adobodiced (optional)
300mlvegan beef stock
400gtin kidney beans
400gtin black-eyed beans
400gtin black beans
2tablespoonswhite wine vinegar
2tablespoonschopped corianderoptional
Vegan sour cream
Tortilla chips
Corianderoptional
Red Chillioptional
Instructions
Remove the stems and the seeds from the guajillo, ancho and arbol chillies. Roughly cut them into small pieces and put them into a bowl. Pour boiling water over the chillies until they are fully submerged. Cover then set aside.
Let the chillies fully soften for at least 15 minutes before draining them and adding them to a blender with the passata. Blend until smooth.
Set aside the passata and chilli sauce until later.
Heat 2 tablespoons of olive oil in a pan over medium heat. Once hot add the diced white onions. Cook until the onions are soft and translucent, around 4 minutes.
Add the minced garlic and continue to cook for 1 minute.
Now add the ground cumin, sweet paprika, smoked paprika, cracked black pepper and salt. Stir to coat the onions and cook the spices for 1 minute until fragrant. Add the sugar and tomato paste and stir into the onions. Continue to cook for a further minute.
Now add the bell peppers, stir to coat them in the onions and spices and continue to cook, stirring regularly until the peppers begin to soften around 4 minutes. Watch you don’t burn anything. Turn the heat down if needed.
Next, add the reserved passata and chilli sauce along with the diced chipotle in adobo and the vegan beef stock. Stir well and bring to a gentle simmer. Cover the pan, as the sauce may bubble and spit.
Simmer until the sauce is thick, stirring occasionally, around 20 minutes.
Drain and rinse the three tins of beans then add them to the pot and continue to gently simmer until the beans are heated through, around 10 minutes.
Add the white wine vinegar and chopped coriander. Stir to combine everything together. Taste for seasoning, you might need to add more salt depending on how salty the vegan beef stock was.
Turn off the heat and let sit covered in the pan for 5 minutes before serving.
Notes
If you don’t want the chilli to be too hot omit the arbol chillies and add 1 extra guajillo chilli.