Chilli no carne
Repurposing baked bean leftovers with even more beans and a few herbs and spices totally transforms this vegan chilli. It makes enough for lunch the next day too.
This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.94 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- 50²µ/1¾´Ç³ú long-grain rice (see recipe tip if following the meal plan)
- leftover homemade baked beans (see recipe tip)
- 400g tin black beans
- 2 tsp ground cumin
- ½ lime, juice only
- small handful fresh coriander, roughly chopped
Method
Rinse the rice and then cook according to the packet instructions. Once cooked, set half of the rice aside and leave to cool. (Once cool, transfer to a sealed plastic container and keep in the fridge to use in the Tofu fried rice later in the week.) Place the remaining cooked, warm rice on a plate or bowl, to serve.
Meanwhile, place the leftover baked beans in a saucepan, along with the black beans and its liquid from the tin. Add the ground cumin. Bring to the boil, then reduce to a simmer for 5 minutes. Season with lime juice and stir through most of the coriander.Ìý
Serve the chilli on the cooked, warm rice with a sprinkling of the remaining coriander.Ìý
Recipe Tips
If following the Budget vegan meal plan for one, make enough rice to use the next day in the Tofu fried rice. Make sure the extra rice is cooled quickly and stored in the fridge.
The homemade baked beans are batch cooked as part of the Baked beans on toast recipe in the Budget vegan meal plan for one.
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