Go Back
–+ servings
Spicy vegan chickpea and kidney bean chilli served with brown rice and coriander.
Print

Chickpea and Kidney Bean Chilli Recipe

This vegan chickpea and kidney bean chilli or chili is loaded with big, bold flavours and wrapped in a wonderfully thick and unctuous, fiercely spicy sauce.
Course Main Course
Cuisine Modern European
Diet Vegan, Vegetarian
Keyword chickpea chilli, garbanzo bean chili, vegetarian chili recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 Servings
Calories 644kcal
Author Brian Jones

Ingredients

  • 400 g Tin Chickpeas 14oz
  • 400 g Tin Kidney Beans 14oz
  • 1 Medium-Large Onion 200g
  • 2 tablespoon Cooking Oil
  • 4 Garlic Cloves
  • 2 Red Chilli Peppers Go as hot as you dare
  • 1 tablespoon Tomato Puree
  • 25 g Polenta or Cornmeal 2 Tbsp
  • 1 teaspoon Unsweetened Cocoa Powder
  • ½ teaspoon Ground Cumin
  • 1 tablespoon Ground Oregano
  • 1 tablespoon Dark Brown Sugar
  • 1 teaspoon Ancho Chilli Flakes
  • ½ teaspoon Chipotle Chilli Flakes
  • 1 tablespoon Chipotle Chilli Paste
  • 2 tablespoon Henderson's Relish
  • 1 teaspoon Marmite
  • 500 ml Vegetable Stock 2 Cups
  • ½ teaspoon Salt
  • Vegan Sour Cream to Garnish
  • Coriander to Garnish

Instructions

  • Drain and rinse the chickpeas and kidney beans.
  • Cut the onion in half, then cut it into half-moon shapes 2-3mm (⅛") thick.
  • Heat the cooking oil in a 28cm or 11" frying pan (not nonstick if possible) over a medium heat and add the onions. Cooking them whilst you prepare the rest of the ingredients.
    Make sure that you stir them occasionally; this should take around 12-15 minutes. The onions should just be starting to become golden at the edges.
    Chickpea Chilli process shot 1 of 7
  • Peel and dice the garlic cloves as finely as you can.
  • Cut the chilli peppers into a fine dice.
  • Add the fresh chilli, garlic and tomato puree to the pan and cook for a minute or two.
    Chickpea Chilli process shot 2 of 7
  • Sprinkle over the polenta and stir for 30 seconds.
    Chickpea Chilli process shot 3 of 7
  • Add the cocoa, cumin, oregano, brown sugar, ancho chilli and chipotle chilli flakes and stir everything together.
    Chickpea Chilli process shot 4 of 7
  • Pour in the vegetable stock, Henderson's relish, and add the chipotle chilli paste and Marmite, then give everything a stir.
    Chickpea Chilli process shot 5 of 7
  • Have a taste and add the salt if required, then add the beans and chickpeas, and stir.
    Chickpea Chilli process shot 6 of 7
  • Cover with a lid and cook for 15 minutes on a low heat before serving.
    Chickpea Chilli process shot 7 of 7

Video

Nutrition

Serving: 1 | Calories: 644kcal | Carbohydrates: 96g | Protein: 26g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Cholesterol: 2mg | Sodium: 1432mg | Fiber: 21g | Sugar: 20g
QR Code linking back to recipe