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Family-friendly healthy vegan chili
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 red onion, finely chopped
- 5 garlic, crushed
- 2-inch (25 g) ginger, grated
- 3 carrots, chopped in small chunks
- 3 celery, chopped in small chunks
- 1 red bell pepper, chopped in small chunks
- 1/2 fennel bulb washed, chopped in small chunks
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1 red chili, finely chopped (you can increase or reduce according to taste)
- 1 teaspoon salt
- 2 cups tomato canned, diced
- 1.5 cups vegetable stock, unsalted
- 2 cups kidney beans cooked, canned
- 1 cup black beans cooked, canned
- 2 cups spinach
- 4 teaspoons lemon juice
- 1 cup coriander, finely chopped
Directions
- In a large pot, on medium heat, heat olive oil.
- Add the onion, garlic, ginger and fry until golden.
- Stir in the carrots, celery, pepper, fennel and cook for ten minutes, stirring occasionally. If the mixture begins to stick to the pot, add a small amount of stock.
- Add turmeric, cumin, black pepper, red chillies and salt. Stir to coat the vegetables and cook for two minutes.
- Add tomatoes, stock, kidney and black beans, and stir to mix. Bring to a simmer, cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer for about 25 minutes.
- Add spinach, stir and cook for five minutes
- For the best texture and flavour, transfer 2 cups of the cooked chili to a blender and blitz until smooth. Pour the blended mixture back into the pot and stir. You could also use a hand blender and blitz a couple of times into the pot. Don't overdo it though.
- Finish with lemon juice and garnish with cilantro.
