Get ready to ignite your taste buds and warm your soul on Bonfire Night with a sizzling and satisfying Vegan Chilli Bowl! As the crisp autumn air fills with the scent of crackling fires and the dazzling display of fireworks, we invite you to gather ’round the flames with a steaming bowl of plant-based delight.
Packed with hearty beans, colourful vegetables, and a smoky, spicy kick, this vegan chilli will be the star of your Bonfire Night celebration.
Whether you’re huddled by the bonfire or hosting a cosy indoor gathering, this recipe will bring comfort and warmth to your evening, leaving you with a belly full of goodness and a heart full of memories.
120 glong grain rice
1 tspolive oil
1 tinkidney beans (400 g)
1 tinpassata (400 ml)
1 tincorn (400 g)
3 pinchesJS Chili con Carne Seasoning
1. Cook the rice according to the pack instructions, strain and stir in the oil.
2. Strain the kidney beans and place in a saucepan with the passata. Add the Chilli Con Carne Seasoning and simmer for 20 minutes over a medium heat. Season with 3 pinches of salt.
3. Divide the romaine lettuce into quarters, remove the core and cut into thick strips. Wash and dry with a salad spinner. Strain the corn.
4. Serve the chilli with salad, rice and corn.
Tip: This meal can easily be prepared in advance. Just place it in a resealable container and enjoy the following day!
Recipe by Just Spices.