My recipes – Simple vegan chili

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Preparation: 5 minutes
Cooking:  15 minutes
Servings: 2


    • 1 can of chopped tomatoes (400g)
    • 140g of cooked garden peas (1/2 can, drained)
    • 1 can of red kidney beans (400g can, drained)
    • 2 tbsp of olive oil
    • 1 vegetable stock cube
    • Spices & herbs:
      • 2 cloves of garlic
      • 1 tsp of cumin
      • 1/2 tsp of cinnamon
      • 1/2 tsp of chilli flakes
      • 1/2 tsp of ground black pepper
      • salt to taste


Cooking instructions:

In a saucepan, heat up the oil on medium heat. Add all spices and the finely chopped garlic.

Increase the heat to medium-high. Add the chopped tomatoes (you maybe want to blend them to a smooth liquid, your call) and the stock cube. Stir until the cube is dissolved completely. Leave on the stove until the tomato mix reduces to thick sauce consistency.

Add the beans and the peas.

Leave on the hob for 4-5 minutes to bring the beans and peas to temperature. Serve.


You can add potato dices, carrot dices or even pepper dices that you would cook separately and add at the end with the beans and peas. It would be according to your taste.

Here you have it. Vegan Chili.

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