Vegan Chipotle Chilli

Suitable for Vegans and Vegetarians. Serves 4.

This chilli is one of my favourite things to cook. It is an easy crowd pleaser to make for friends and it's also a healthy, protein-packed dish to cook in bulk and save for weekday meals. There is a lot going on flavour-wise in this chilli but the real stars of the show are the chipotle peppers. These may be a little difficult to source but you can usually find canned chipotles in adobo sauce in asian markets or in some supermarkets. You could sub them out for standard red chillies, but chipotles have such a rich, smokey, distinct flavour that it is absolutely worth the extra effort to use the real thing.

Ingredients:

• 1 large onion, finely diced, 
• 1 red bell pepper, roughly chopped, 
• 6 cloves of garlic, minced, 
• 3 chipotle peppers, finely chopped, 
• 1 can black beans, drained and rinsed, 
• 1 can red kidney beans, drained and rinsed, 
• 1 cup green lentils, 
• 3 tsp ground cumin, 
• 2 tsp ground coriander, 
• 2 tsp smoked paprika, 
• 1 tbsp vegan coco powder (Most coco powder is vegan but just make sure it doesn't contain powdered milk), 
• 1 1/2 tbsp tamari or soy sauce, 
• 2 tbsp tomato puree, 
• 300ml beer (Stout or lager works best. Avoid anything too bitter like an IPA), 
• 1 can chopped tomatoes, 
• 2 cups vegetable stock, 
• 1 cup water, 
• juice of 1 lime, 
• 1 cup fresh coriander, roughly chopped.

Method:

• Place a large pot over medium high heat with 1 tbsp of oil.
• Add the onions an cook for 4-5 minutes or until soft. 
• Add the peppers and cook for 2-3 minutes.
• Add the garlic and chipotle peppers and cook for 2 minutes or until fragrant, 
• Add the ground cumin, ground coriander, and smoked paprika and mix to combine. Cook for a minute or so or until fragrant. 
• Add the tamari or soy sauce along with the tomato puree and mix to form a paste. Cook for another minute or so or until some dark spots of caramelisation begin to form on the bottom of the pot.
• Add the beer and scrape the bottom of the pot to deglaze it.
• Add the beans, lentils, and coco powder and mix to combine.
• Add the chopped tomatoes, vegetable stock, and water and mix to combine.
• Bring to a boil and then reduce heat to low, 
• Let simmer, partially covered, for 45 minutes to an hour, stirring occasionally, until the lentils are soft.
• During the cooking process, if the chilli is looking too wet and soupy, simply remove the lid. This will let more water escape and it will reduce more rapidly.
• Remove from heat and let cool for 10 to 15 minutes.
• Add the lime juice and fresh coriander and mix to combine.
• Season to taste with salt and pepper.
• Serve over rice. Garnish with some torn coriander leaves.