Slow cooked bean and grain chilli

Welcome to The Vegan Spoon!

I plan on using this blog to post recipes as well as recording my journey in to veganism.  

Having been a vegetarian for 16 years, I made the decision a few months ago to become vegan.  My reasons were primarily ethical but with increasing lactose intolerance make sense in terms of my health too.

So....on to the recipes!

Slow cooked bean and grain chilli

birthday burrito containing this chilli

I have been making and adapting this chilli for a few years now.  It tastes great with rice or in a burrito.  Here it is in its current carnation:

1 red onion (chopped)

1.5 aubergines

1 red pepper

2 tins chopped tomatoes

2 tins kidney beans in chilli sauce

1/2 cup bulgar wheat or quinoa

1/4 cup lentils

1 standard chilli

4 cloves garlic

Juice of half a lemon

1/2 tsp ginger 

2 tsp chilli powder (mild, hot or mixed to taste)

1tsp tumeric

1tsp paprika

1 tbsp black treacle (trust me on this!)

1 tbsp olive oil (for frying)

Fry onions and 1 cloves garlic in olive oil.  Mix in the ginger, tumeric, paprika, half the chilli powder and half the lemon juice and fry until lightly browned.  

Put in to your slow cooker along with all other ingredients and mix to ensure all ingredients are wet.

Cook on high for 3-4 hours.   Simples

  

This chilli was made most recently as part of a burrito dinner party to celebrate my birthday.  I will be sharing other parts of the meal e.g refried beans, quacamole etc on this blog soon.