Vegan Three Bean and Vegetable Chilli

Ingredients

• 2 tsp olive oil
• 1 onion
• 1 red pepper
• 1 green pepper
• 1 medium sweet potato (about 300g)
• A handful of green beans (about 120g)
• 2 cloves garlic
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp hot chilli powder (we like ours mild, add more chilli powder to give it more of a kick)
• 1/2 tsp dried oregano
• 1/2 tsp instant coffee
• 400 g can chopped tomatoes
• 400 g mixed beans (I use the Tesco three bean salad. I've also used chickpeas which worked well)
• 1 tbsp tomato purée
• 300 ml vegetable stock (or a vegetable stock cube and 300ml water)
• Salt and pepper

Instructions

1. 1

   Finely chop the onion (1 onion)

2. 2

   Heat the olive oil (2 tsp) in a large saucepan.

3. 3

   Once the oil is hot, add the chopped onion and cook on a low heat for 5 minutes, stirring regularly.

4. 4

   While the onion is cooking, peel and finely slice the garlic (2 cloves), roughly chop the peppers (1 red, 1 green) and chop the green beans into 3 (remember to discard the nasty ends!)

5. 5

   Add the peppers, garlic, paprika (1 tsp), ground cumin (1 tsp) and hot chilli powder (½ tsp) to the pan and cook for a further 5 minutes stirring regularly.

6. 6

   While the peppers, etc. are cooking, peel the sweet potato (1 medium potato) and chop it into cubes (about 1½-2cm cubes).

7. 7

   Add the sweet potato, dried oregano (½ tsp), instant coffee (½ tsp), chopped tomatoes (400g can), tomato purée (1 tbsp) and vegetable stock (300ml, or 300ml water and a vegetable stock cube). Bring to the boil, then simmer for 20 minutes.

8. 8

   Drain the mixed beans (400g can) and add them to the pan. Simmer for a further 10 minutes.

9. 9

   Season with salt and pepper and serve.