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Spicy Bean Chili With Leftover Roast Potatoes
[Vegan]

NW By: Niki Webster

Author Bio

My name is Niki, and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy... Read More

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Spicy Bean Chili With Leftover Roast Potatoes [Vegan]

Dairy Free

What to do with leftover potatoes? This tasty, hearty, and healthy meal is the answer! A little bit of sweetness and a touch of savory flavor make this spicy chili the perfect go-to meal for cold days.

Ingredients You Need for Spicy Bean Chili With Leftover Roast Potatoes [Vegan]

Leftover roast potatoes

For the Paste:

1 onion roughly chopped
1/2 teaspoon chili flakes
1 teaspoon cumin seeds
4 cloves garlic sliced
1/2 teaspoon ancho chili powder
1 teaspoon smoked paprika
1 tablespoon olive oil
5 organic plum tomatoes, roughly chopped
2 cups water

For the Chili:

1 teaspoon balsamic vinegar
2 teaspoon maple syrup
Good pinch sea salt and black pepper
2 15-ounce cans organic cannelloni beans
1 15-ounce can organic red kidney beans

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How to Prepare Spicy Bean Chili With Leftover Roast Potatoes [Vegan]

Make a paste by adding all the ingredients into a mini chopper or food processor to pulse to a paste.
Add the paste a large saucepan with 1 tablespoon olive oil, fry for 4-5 minutes on a medium heat Add in the tomatoes, water, balsamic, maple syrup, tamari, and salt, and simmer for 10 minutes before adding in the beans.
Simmer for a minimum of 10 minutes – the longer you simmer, the more developed the flavor will become.
Great with leftover roast potatoes.

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