Vegan Adzuki Bean & Black Bean Chilli (Instant Pot / Stove Top)
This delicious vegan bean chili is so easy to make and requires very little effort in the kitchen. Served with all the toppings, it is the perfect easy weeknight meal for the whole family.
Heat the oil in a large frying pan over a medium-high heat. When hot, add the onions and sauté for 3-5 minutes until browned.Once browned, add the garlic, bell peppers, spices and salt, and stir over the heat for another minute (add a splash of water if the spices start to burn).
1 tablespoon olive oil, 2 onions, 4 garlic cloves, 1 red bell pepper, 2 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ -1 teaspoon salt
Add the rest of the ingredients, stir together well then put the lid on the casserole, turn the heat down to its lowest setting and leave to simmer for 30-40 minutes. Stir occasionally to make sure it doesn’t catch on the bottom
1 tin adzuki beans, 1 tin black beans, 100 g frozen sweetcorn, 240 ml vegetable stock, 2 tablespoon tamari, 20 g dark chocolate, ¼ cup amaranth (optional), 120 ml passata, 2 teaspoon liquid smoke (optional)
Remove the lid, stir and check the consistency of the sauce. If it is too thin, boil over a high heat, stirring constantly, until it reduces to the consistency you like. Then taste to check the seasoning and add salt and pepper to taste.Serve with rice or a baked potato or tortilla chips and your favourite toppings.
Instant Pot Instructions:
Set the Instant Pot to Sauté (high) and pour in the oil. Once hot, add the onions and stir over the heat for 3-5 minutes until browned.Once browned, add the garlic, bell peppers and spices and stir over the heat for another minute (add a splash of water if the spices start to burn).
1 tablespoon olive oil, 2 onions, 4 garlic cloves, 1 red bell pepper, 2 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ -1 teaspoon salt
Add the rest of the ingredients except the passata (or tinned tomatoes), stir together well then pour the passata on top (but do not stir), put the lid on, and turn the valve to closed. Set the Instant Pot to pressure cook for 10 minutes at high pressure.
1 tin adzuki beans, 1 tin black beans, 100 g frozen sweetcorn, 240 ml vegetable stock, 2 tablespoon tamari, 20 g dark chocolate, ¼ cup amaranth (optional), 120 ml passata, 2 teaspoon liquid smoke (optional)
Once cooked, let the pressure release naturally for 10 minutes in the Instant Pot, then turn the valve to quickly release the rest of the pressure.
Remove the lid, stir the chili really well, taste and season with salt and pepper to your taste. If the sauce is not thick enough, set to sauté (high) for 5 minutes, stirring constantly, to reduce the sauce to a thicker consistency.Serve with rice or a baked potato or tortilla chips and your favourite toppings.
Notes
You can also add half a packet of plant-based mince with the beans if you want a meaty texture (leave it on top with the passata if making in the instant pot).
Recommended Accompaniments - any of the following:
Cashew cream soured with a little lemon juice (or vegan sour cream);