Fall Adzuki Chili

Ingredients

• 1  Southwest Adzuki Bean Veggie Burger
• 1 tsp olive oil
• 1 onion, diced
• 4 garlic cloves
• 2 red chilies
• 1 ½ tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 4 tbsp sun-dried tomatoes in oil
• 1 cup beans 
• 1 cup chopped tomatoes
• 2 tbsp tomato puree
• 1 tbsp balsamic vinegar
• 2 bell peppers
• 1 lime large pinch of salt
• handful of fresh coriander
• plain vegan yogurt

Instructions

1. Heat a little olive oil in a large saucepan on medium heat. While the oil heats up, peel and slice the onion then fry for 8 minutes.
2. Peel and dice the garlic and finely chop the chili. Then add both to the pan along with the spices and fry for 1 minute.
3. Remove any excess oil from the sun-dried tomatoes and roughly chop them, then add them to the pan and fry for a minute.
4. Drain and rinse the beans, then transfer them to the pan along with the chopped tomatoes, tomato puree, and balsamic vinegar. Bring the chili to the boil then leave to simmer with the lid on for 40 minutes, stirring occasionally to avoid it sticking to the bottom of the saucepan.
5. Deseed and slice the peppers and add them to the pan. Simmer for 20 minutes without the lid on. Stir in the juice from the lime and season to taste with salt.
6. Cook Hilary’s Southwest Adzuki Bean Veggie Burger according to instructions and crumble up.
7. Add ingredients together in a bowl. Pick the coriander leaves off their stalks and sprinkle them all over and finish with a spoonful of vegan yogurt and Hilary’s veggie burger crumble.