Cauliflower and Bean Vegan Chilli Recipe

Ingredients

• 400g tin chopped tomatoes

• 400g tin chickpeas, drained and rinsed

• 1 onion, diced

• 1 carrot, scrubbed and diced

• 1 small cauliflower, cut into florets

• 125g chestnut mushrooms, quartered

• 2 garlic cloves, crushed

• 25g dark chocolate, roughly chopped (optional)

• 2 tbsp BBQ sauce

• 2 tsp chipotle chilli paste

• 1 tbsp maple syrup

• 30g sliced jalapeños, drained and finely chopped

• 2 tbsp ground cumin

• 1 tsp onion granules

• ½ tsp smoked paprika

• 600g potatoes, cut into wedges

• 2 tsp olive oil

• 100g curly kale, stems removed

• To serve (optional)

• chopped fresh coriander

• Oatly Creamy Oat Fraiche

• extra sliced jalapeños

• grated Violife

• chopped spring onions
  
  

Method

1. Put all the ingredients, except the potatoes and kale, in a large, heavy saucepan; cover and set over a low heat. Bring to the boil, then simmer for 1½ hrs, stirring occasionally.

2. After 40 mins, preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a large pan of water and bring to the boil. Simmer for 10 mins, then drain well. Transfer to a baking tray and toss with the oil; season. Bake for 35-40 mins.

3. About 10 mins before the chilli is ready, steam the kale for 10 mins or until just tender. Add to the chilli.

4. Serve with the chunky chips and top with the optional ingredients, if you like.