Easy Black Bean & Chickpea Chilli

Serves 4

A hearty vegan chilli simmered with warming spices, black beans, and chickpeas — deepened with cocoa and balsamic vinegar.

prepHeat a large pan over medium heat
1 tbsp olive oil	Heat oil, sauté onion & garlic 3–4 min	Add pepper, sauté 5 min	Add spices, cook 1 min until fragrant	Stir in tomato purée, tomatoes & stock	Stir in beans, chickpeas, cocoa, vinegar, seasoning & oregano	Simmer covered 20–25 min	Stir in coriander, adjust seasoning
1 onion, finely chopped
2 cloves garlic, minced
1 red pepper, diced
1 tsp ground cumin
2 tsp smoked paprika
½ tsp ground coriander
½ tsp cinnamon
½ tsp chilli powder (adjust to taste)
1 tbsp tomato purée
1 x 400 g can chopped tomatoes
250 ml vegetable stock
1 x 400 g can black beans, drained and rinsed
1 x 400 g can chickpeas, drained and rinsed
1 tsp cocoa powder (optional, for depth of flavour)
1 tbsp balsamic vinegar
Salt and black pepper, to taste
½ tsp dried oregano
1 handful fresh coriander, chopped (plus extra for garnish)

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