One-pot chilli with cinnamon

One-pot chilli with cinnamon

By
From
15 minute vegan
Serves
2 generously
Photographer
Dan Jones

Warming, homely, and comforting – nothing beats a home-cooked chilli, especially one that is ready in 15 minutes. There’s nothing technical about this recipe: chop the vegetables roughly and let the chilli bubble away and cook itself. The not-so-secret ingredient of cinnamon will lift this chilli to new flavour levels, with a subtle sweetness among the smoky ingredients.

Ingredients

Quantity Ingredient
400g can chopped tomatoes
1 onion, roughly chopped
1 celery stick, chopped
1 red pepper, deseeded and sliced
240g can red kidney beans, rinsed and drained
3 tablespoons frozen or canned sweetcorn
2 teaspoons chilli powder
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1 tablespoon tomato ketchup
1 teaspoon yeast extract
1 avocado, peeled, stoned and sliced
handful fresh flat-leaf parsley, roughly chopped
1/2 unwaxed lime
pinch smoked sea salt

Method

  1. Tip the tomatoes into a heavy-based saucepan over a medium heat. Add the onion, celery and red pepper to the pan and increase the heat to high.
  2. Add the kidney beans and sweetcorn to the pan.
  3. Spoon in the chilli powder, paprika, cinnamon, ketchup, and yeast extract and allow to cook through for 10 minutes, stirring frequently to avoid burning the base.
  4. When the vegetables in the chilli have softened, remove the pan from the heat. Scatter over the avocado and parsley, and squeeze over the lime juice through a sieve. Season with smoked sea salt.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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