A warm bowl of bean chilli can really turn your day around. It is the ultimate comfort food and is loved by both vegans and non-vegans universally. My recipe uses mixed beans and is served in a crispy tortilla bowl to add a little twist on this classic meal.
Bean chilli is the perfect one-pot meal, great for all abilities whether you have a lot of kitchen experience, or are still learning the ropes. If I have a little extra time in the morning, sometimes I like to pop my chilli in the slow cooker and leave it simmering until the evening to really bring out all the flavours.
For the tortilla bowl I use tortilla shell pans, they are so simple to make and are such a fun way to serve chilli, stew and curry! If you can't get your hands on a pan you can also use any oven-proof bowl or cupcake tins to make your tortilla bowls. You could also serve without the tortilla but I would definitely recommend adding it, when else do you get to eat your bowl?
Bean Chilli Tortilla Bowl
Prep time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes
For the Bean Chilli:
1 medium onion, chopped
1 red bell pepper, chopped
50g mushrooms, sliced
1 garlic clove, crushed
1 red chilli pepper, deseeded
1 tsp oregano
1 tsp paprika
1 tbsp tomato puree
1 x 400g tin mixed beans, drained
1 x 400g tin chopped tomatoes
1 tbsp maple syrup (optional)
2 tortilla wraps
Vegan sour cream
Handful of coriander
Heat a saucepan with a little oil. Add the onion, red pepper, and mushrooms, and cook until the onion is translucent and the vegetables are tender.
Add the garlic, chilli pepper, oregano, paprika and tomato puree, and cook for a further minute whilst continuously stirring.
Next add the drained mixed beans, chopped tomatoes, and maple syrup, and stir to combine. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cover for 30 minutes.
To make the tortilla bowl, heat the oven to 180°C. Place the tortilla wrap into the mould and bake until a hard shell is formed, approximately 5 minutes.
Serve the tortilla bowl with the bean chilli inside, plus any extras such as rice, corn, avocado, and vegan sour cream.
Any left-overs can be stored in a sealed container in the refrigerator for up to 3 days.
For an extra kick, add some sriracha sauce to your chilli.
If you like a smoky chilli, add some liquid smoke for the ultimate BBQ flavour.
Thanks for reading, I hope you enjoy my vegan bean chilli recipe. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!