RECIPE: HOW TO DO SMOKY VEGAN CHILLI

Serve up a smoky vegan chilli with our easy recipe. This plant-based chilli is packed with aubergine and black beans plus a hint of chipotle.

RECIPE HOW TO DO SMOKY VEGAN CHILLI

1 large aubergine
2 tbsp olive oil
1 red onion, sliced
2 red peppers, thinly sliced
1 large garlic clove, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp sweet smoked paprika
2-3 tbsp chipotle chilli paste
400g tin chopped tomatoes
2 x 400g tins black beans, rinsed and drained
1 tsp white wine vinegar
300ml veg stock
50g dark chocolate
Nachos/rice, avocado and sliced pink pickled onions (shop-bought is fine) to serve

Cook the aubergine under a hot grill for 15-20 minutes, turning every 5 minutes until blackened and softened. Leave to cool a little.
Meanwhile, heat the oil in a large, non-stick casserole. Add the onion and peppers and fry over a medium heat for 10 minutes. Stir in the garlic and ground spices and cook for 2 more minutes. Add the chilli paste, tomatoes, black beans, vinegar and stock, then season.
Use a spoon to scoop the aubergine flesh out of its skin in nuggets, then add them to the pan. Stir, then cook uncovered over a low heat for 30 minutes. Stir in the chocolate and season to taste with salt.
Serve the chilli with nachos or rice, topped with avocado andpickled onions, if you like.