I love using herbs and spices from Latin America to heat up this quick and simple, vegan friendly, chilli recipe. I usually make this as a mid-week meal as it can be adapted for different family members – I usually remove a couple of child-size portions before adding the hottest spices towards the end of cooking.
I usually serve this Picante Vegan Chilli with tortillas wraps, guacamole, jalapenos, and salad, but it also goes nicely with rice.
Perfect for a cold, wintery evening, to get a bit of heat inside!
~~~Picante Vegan Chilli with Peruvian Spices~~~
Cooking time: 15 minutes
* dash of olive oil
* 1 red onion (peeled)
* 1/2 red pepper, 1/2 yellow pepper, 1/2 green pepper – or whatever mix you prefer (deseeded)
* 1 tin of kidney beans (drained and rinsed)
* 2 tsps garlic purée
* 1 tbsp tomato purée
* a cup of water (you probably won’t use the full cup)
* 1 sachet of ají Panquita*
* Peruvian chilli sauce**
* This can be substituted for paprika and/or a good fajita seasonsing blend
** This can be substituted for fresh chilli, chilli powder, or anything that adds a little heat to the dish
Photos: Panquita, Peruvian Ají chilli sauce, a decent fajita seasoning mix (Aldi) , and some La Chinata smoked paprika
Rinse the kidney beans in a sieve, and set them aside.
Finely chop the red onion and peppers. Fry the onions until soft, then add the peppers and gently fry.
When they have softened, add the garlic purée and stir.
Add the kidney beans and stir.
Add the tomato purée and Panquita (or substitute), and stir.
Gently add a little water and stir, until the chilli has the thickness you prefer.
I remove a couple of child-friendly non-spicy portions at this point.
Add the heat! I used Peruvian chilli sauce, but you could add chilli powder or a little hot sauce.
Simmer on a very low heat for a few minutes, to allow the flavours to develop.
I usually serve the Picante Vegan Chilli with tortilla wraps, or boiled rice.