Classic Vegan Chilli

I’ll start this off by saying I was never a huge fan of chilli. I found it lacked texture and had too many beans. It really wasn’t my jam. BUT my mister loves it and given that he turned vegan for me (and him) I thought I’d give it another go. Plus, he was making dinner so, WIN for me. He has made several different chillies and when I asked him to write up the recipe for the one I am posting today he also said that he never makes the same chilli twice. SO, what does this mean for the recipe? Well I can tell you with all confidence that it is very, shall we say pliable. Use up what you have at home. Use what you like and omit what you don’t. I think that is all well and good to say, but I do understand that most of us love a recipe. Something you can fall back on when you want to turn your brain off and just cook. So whether you follow this recipe to a T or use it as a guide is totally up to you. 

My mister loves his beans. Like he LOVES THEM. I eat them because I know they are good for me. I know they have all the protein and fibre a vegan could want and need and yes of course when done well they are most def tasty. He makes a mean chilli but he also does a wicked breakfast black bean that goes into our tacos, on the side of our full breakfasts. I will post that recipe too for all you bean lovers out there. They are beyond.