A really good vegan chilli with quick pickles

This chilli is tried and tested by vegans, vegetarians and die-hard carnivores alike. It tastes like it has been on the stovetop for hours, but in reality it can be on the table within thirty minutes, with homemade pickles on the side. It’s a great all rounder.The hack to this dish is lifting out a cup of the cooked beans and mash them up, then return them to the pot for a luxurious creaminess. Pulling out a spoonful of the cooked onion and garlic to stir back in at the end also builds a really rich flavour profile. Make ahead This will keep well in both the refrigerator and freezer; about 1 week for the former, and 3 months for the latter. The shortcut No bean-soaking required, which means you can even eat this winter warmer on a whim.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First, make the pickles. Put the lime juice, sugar and salt into a bowl and stir until the sugar has dissolved. Add the onion and carrots and toss to combine. Set aside.

Step 2

For the chilli, heat the oil in a large heavy-based flameproof casserole dish (Dutch oven) over a medium–high heat. Add the onions, garlic and coriander stalks and fry for 5 minutes until starting to soften. Remove a large spoonful of the onion mixture to a bowl and set aside. Add the spices to the casserole dish and fry for 1 minute. Drain all but one of the tins of beans, and tip them into the pan with the reserved bean liquid. Stir in the tomatoes. Bring to a simmer and cook for 20 minutes.

Step 3

Ladle a large cup of beans out of the pan and add to the reserved onion mixture. Tip this into the bowl of a food processor and whizz until smooth and creamy. Add the mixture back into the chilli, along with the chopped chocolate, and stir until melted. Taste for seasoning.

Step 4

Spoon the chilli into bowls, and serve with rice or baked sweet potatoes, the pickles, a dollop of yoghurt and the coriander leaves.