I have a sweet spot for Mexican food and if there’s something I can’t ban from my diet it’s chili. This recipe is super easy and because it requires for the most part canned beans, this is the perfect “spare wheel” dish to have in your kitchen cupboard for emergencies. Compared to the recipe I used to do before becoming vegan, this one has even more flavours because I added crips celery sticks and delicious black beans.
When it comes to seasoning, feel free to reduce or increase the amount of spice you’re able to handle (half a pack of Old El Passo is enough for me!). I went with ripe avocados + fresh cilantro for the topping but you could totally anything else you like, for example vegan shredded cheese, fresh diced tomatoes, cucumber, anything really! Let’s dive in!
Serving: 4 people
Total Time: 45 minutes
– 1 avocado
– 5 celeri sticks
– olive oil
– 2 cans corn (341ml)
– 1 can black bean (540ml)
– 1 can dark red kidney beans (398ml)
– tomato sauce (680ml)
– chili spice (old el passo 24g)
– 1 bunch fresh cilantro
– 1 small white cabbage (optional)
In a large skillet, heat up 2 tbsp. olive oil over medium heat.
Wash the celery sticks, chop them and cook them in the skillet for a few minutes.
Meanwhile, open the veggie cans. I highly recommend getting rid of the liquid inside the cans and wash the beans thoroughly.
Pour the corn, black beans and dark red kidney beans on top of the celery sticks. Add the tomato sauce and the spices and let cook for 20 minutes. Stir from time to time.
Peel the avocados and remove the stem. Slice them and set aside.
Wash the cilantro and chop it finely.
When the chili is ready, divide it into 4 plates or bowls and top it with avocado slices and fresh cilantro.
If you are in the mood for a creative meal presentation, you can use the leaves of the white cabbage as your plate and eat it at this end. It was a really fun thing to do 🙂
Enjoy and don’t forget to leave me a comment if you liked this recipe!