mixed bean chilli (Vegan)
2 x 400g tins mixed beans (i.e. pinto, black eyed, chick peas, haricot, lima, borlotti, cannellini) 2 tbsp Olive oil 2 Garlic cloves, finely chopped 2 Red onions, finely chopped 1 Red chilli, finely chopped 1 tbsp Cajun spice 200g Cherry tomatoes (mixed colours if you can get them), quartered 1 x 400g tin chopped tomatoes 1 tbsp Tomato puree 1 tsp Soft brown sugar Salt, to taste 125g Fresh spinach
Drain the beans and tip into a bowl of cold water then leave to one side whilst you prepare the chilli.
Heat the oil in a large, heavy based pan over a low heat. Add the garlic to the pan and cook gently for a couple of minutes, being careful not to let it burn. Once the garlic has taken on some colour, add the onion, chilli and cajun spice, give everything a good stir then leave to cook over a low heat until the onions are soft and golden, about 5 minutes or so.
Drain the beans and add to the pan, along with the fresh tomatoes. Stir then leave to cook for a few minutes until the tomatoes have softened. Now add the tinned tomatoes, tomato puree, sugar and a generous pinch of salt. Stir then cover with a lid and simmer on a low heat for 15-20 minutes. Check on it half way through and add a drop of water if it’s looking a bit dry.
Stir the spinach into the chilli and cook for a few more minutes until the spinach has wilted. Taste for seasoning and add salt to taste.
This chilli freezes well but if you wish to do so I would recommend omitting the spinach when you first cook it and adding it in when you reheat the chilli for serving.