This hearty vegan chilli, cooked using the Wonderbag, delivers all the warmth and satisfaction you need during cold winter days.
Packed with protein-rich beans and vibrant vegetables, it’s a simple one-pot wonder that fills your kitchen with inviting aromas while warming you from the inside out. Perfect for chilly evenings when comfort food is calling.
Preparation time: 20 minutes
Stove time: 20 minutes
Wonderbag time: two to four hours
Serves: 4
Ingredients
- 1 can chickpeas
- 1 can black beans
- 1 tsp olive or vegetable oil
- 1 red pepper, chopped
- 1 white onion, chopped
- 1½ cups low-sodium vegetable broth
- 1 can chopped tomatoes
- 1 red chilli, finely chopped
- 3 tsps chilli powder
- 1 tsp salt
- ½ tsp ground black pepper
- Garnish options: Greek yoghurt, fresh coriander leaves, chopped avocado, tortilla chips and hot sauce
Method
1. Drain and rinse your chickpeas and black beans, then add to your pot.
2. Heat your cooking oil on a low heat, then add the chopped peppers and onions. Stir-in the vegetable broth, canned tomatoes and green chillies chilli powder, and season. Stir in to combine, then season with salt and pepper.
3. Bring to the boil, then cover the pot with your lid and simmer for about 10 minutes.
4. Switch off your gas or electricity source, and place a tea towel at the bottom of your Wonderbag.
5. Swiftly transfer your pot into the Wonderbag, cover the Wonderbag with its fabric lid and secure it by pulling the cord tightly.
6. Allow the dish to cook undisturbed for a minimum of two hours.
7. Serve with rice and garnish with Greek yoghurt, coriander, avocado, tortilla chips and hot sauce.
