Black Garlic Kitchen

Black Garlic Vegan Chilli

A hearty chipotle chilli packed with vegetables, beans and plenty of spices interspersed with the smoky-sweet flavour of Black Garlic.

black garlic vegan chilli

Prep: 20 mins | Cook: 1 hour 10 mins | Serves: 4 | V | Ve

Ingredients

  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 3 large sweet potatoes (approx. 500g)  – peeled and cut into bite-sized cubes
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 large onion – peeled and chopped
  • 2 large carrots (approx. 250g) – diced
  • 2 sticks celery – chopped
  • 1 red chilli – deseeded and finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 red pepper – chopped
  • 1 vegan stock cube or vegan stock pot
  • 1 tbsp tomato purée
  • 2 tbsp Black Garlic Paste
  • 2 tbsp Black Garlic Sugar or light brown soft sugar
  • 2 tbsp vegan chipotle paste
  • 1 x 400g tin chopped tomatoes
  • 200ml water
  • 1 x 400g tin black-eyed beans – drained and rinsed
  • 1 x 400g tin black beans – drained and rinsed
  • 1 x 325g tin sweetcorn in water – drained
  • 30g vegan dark chocolate
  • 12 cloves Black Garlic – halved
  • Black Garlic Sea Salt or table salt
  • Freshly ground black pepper
  • Juice of 1 lime
  • 2 tbsp chopped fresh coriander

Method

  • Heat the oven to 200C/180Cfan/Gas6.  
  • Put the oil, smoked paprika and cumin into a large bowl. Mix to combine. Add the sweet potatoes and season with salt and freshly ground black pepper. Coat the sweet potatoes with the oil and spice mixture.  Tip the sweet potatoes onto a shallow baking tray. Arrange in a single layer. Roast in the oven for 25 minutes. Set aside to cool.
  • Meanwhile, heat 2 tablespoon of olive oil on a medium heat in a large saucepan or deep sided hob proof casserole dish fitted with a lid. Add the onion, carrots and celery. Fry for 10 minutes until the vegetables are soft. Add the red chilli, cumin, coriander and oregano. Fry for a further 2 minutes.  
  • Add the red pepper, stock cube or stock pot, tomato purée, Black Garlic Paste, sugar, chipotle paste, tomatoes and 200ml water. Bring the mixture to the boil then simmer for 20 minutes. 
  • Add the roasted sweet potatoes, tinned beans and sweetcorn. Simmer for a further 10 minutes. 
  • Stir in the chocolate and Black Garlic cloves, simmer for 2 minutes until the chocolate has melted and the chilli is piping hot. Taste for seasoning. 
  • Squeeze in the lime juice at the end. Scatter over the chopped coriander just before serving.
 

To Serve: Black Garlic Vegan Chilli goes well with rice, avocado slices and BGK’s Black Garlic Pico de Gallo.

Top Tip: a squeeze of lime juice just before serving sharpens the flavour of Black Garlic Vegan Chilli.

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