Store Cupboard Bean Chilli

VEGAN – DAIRY-FREE

Serves 4

Ingredients

FOR THE CHILLI

100g frozen chopped onions
4 celery stalks sliced thinly
400g tin chopped tomatoes
1 tbsp vegan bouillon powder
400g tin of red kidney beans
260g sweetcorn
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp cinnamon
Brown rice (to serve)

FOR THE SOUR CREAM

150g Nush Natural Almond M.lk Spread
Juice 1/2 lemon
1/4 tsp of Apple cider vinegar
Pinch of sea salt

Method

Put a dash of oil in a pan and fry off the onions and celery and cook for ten minutes until soft. Add the spices and bouillon and cook for another 2 minutes.

Tip beans and chopped tomatoes in before adding 1/2 tin worth of water, and cook for another ten minutes before adding the sweetcorn and cooking for a final 10 minutes. Season to taste.

In a small bowl, add the Nush Natural Almond M.lk Spread and mix in lemon, vinegar and sea salt to create your sour cream.

Assemble in bowl to serve and enjoy!