Easy Beany Con Carne

3/4 Servings
45 min

Want an easy healthy meal which is still packed with flavour and goodness!


This vegan bean chilli con carne is my go to meal when I’m lacking time and inspiration as it’s so easy to make but is one of my favourite all time dishes.


I love a chilli con carne, and love altering it with diffeent vegetables and proteins. As long as you have that burst of flavour from the cumin and paprika your gonna have an amazing meal. This stripped back version is simply just from beans, no added alternatives. Beans are packed with protein and make a great base for a chilli.


If you’d like too see more of my quick recipes then please check out my Instagram page @the.last.bite.food.blog


Recipe details
  • 3/4  Servings
  • Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min
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Ingredients

  • 1 onion
  • 1 pepper
  • 2 cloves of garlic
  • 1 stick of celery
  • 1 large tin of mixed beans
  • 1 tin of kidney beans
  • 1 large tin of tomatoes
  • 2 tsp tomato puree
  • 1.5 tsp cumin
  • 1.5 tsp Smokey paprika
  • 1 tap cinnamon
  • 0.5 tsp chilli powder
  • 2 cubes of dark chocolate
  • 2 tsp worsestershire sauce
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 heaped tsp of brown sugar
Instructions

Cut your onion into small cubes and soften in a saucepan with a dash of oil or water.
Meanwhile finely chop your garlic and repeat the same process.
Now also cut your pepper and celery into small cubes and soften in the pan for a few minutes.
Now add in all your spices and allow them to cook out for a few minutes.
Now add in your tomato paste, and repeat.
Meanwhile drain and rinse your beans.
Add to your saucepan your tomatoes, chocolate, Worcestershire sauce and sugar and stir. Use your tomato’s can and fill half way with water and add to the pot. (This water will absorb during the cooking process)
Add in the beans and then simmer the pot on a med-low heat for approx 35-40 mins, until the sauce has thickened and the beans softened. Stir regularly from the bottom.
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