Chili sin Carne

This is my vegan version of this Mexican traditional dish. Very warming for chilly autumn days.

Serves 4

1 onion

1 clove garlic

1 carrot

3 tbsp tomato purée

1 tbsp vegetable stock powder

2 tsp tamari

2 tsp dried paprika

2 tsp dried oregano

2 tsp dried thyme

1 tsp cumin

A pinch of chili flakes

2 cans of mixed beans

2 cans diced canned tomatoes

100ml water

Sea salt

Olive oil

Finely chop the onion. Finley grate the garlic, and roughly grate the carrot. In a pan, fry the garlic, onion and carrots in olive oil on low heat for a few minutes until soft. Add the tomato purée and the spices and fry on low heat for a minute while stirring. Add the beans and fry for another minute, and then add the canned tomatoes and water. Let the chili simmer for about 20 minutes. Serve with vegan yogurt and bread.