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One Pot Vegan Mexican Kamut Chilli Recipe

This One Pot Vegan Mexican Kamut Chilli makes for a great no fuss dinner, as all you have to do is put all the ingredients in a saucepan, and cook until soft and delicious. This recipe is particularly perfect if you have a slow-cooker : just place all the ingredients in the cooker in the morning and come back home to a lovely warming Mexican chilli. Kamut and pinto beans are filling and nutritious. There is no added oil, so the chilli is very low in fat, but feel free to top it with a little cubed avocado or cashew cream if you wish. Also feel free to tailor the spices to your taste. Any leftovers will make a great packed lunch, too.

Customer Rating:
5.0 (1 votes)

Posted by: Rhona
On:

Cuisine

Mexican

Time

1 - 2 hrs

Skill Level

Newbie

Serves

4

Courses etc.

Lunch Box
Main Courses
Recipes for kids

You will need

IngredientAdd
1 cup or 200g kamut grains, pre-cooked or soaked overnight

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1 cup or 200g pinto beans, soaked overnight OR More products
2 400g tins of pinto beans More products
1/2 large bottle or about 400g passata OR

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a 400g tin of chopped tomatoes More products
or half passata half chopped tomatoes, depending on your desired texture
1 bell pepper (colour of your choice), chopped More products
1 large onion, chopped More products
4 cloves garlic, crushed More products
2 tsp ground cumin More products
2 tsp ground coriander seeds More products
1 cinnamon stick More products
1 tsp chilli powder More products
5 drops hot chilli sauce More products
1 whole Chipotle chilli, optional
1 Tbsp miso OR More products
1 tsp sea salt, optional More products
1 cup water if using cooked kamut and beans, 3 cups if starting from uncooked

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • If using uncooked beans and kamut : Rinse and drain the soaked kamut grains and the soaked pinto beans. Put all the ingredients in a large saucepan and cook for 2 1/2 to 3 hrs. Using a pressure-cooker will really speed cooking time, if you have one.
  • If using pre-cooked kamut and tinned beans : Rinse and drain the tinned pinto beans. Put all the ingredients in a large saucepan and simmer for 1 1/2 to 2 hrs.
  • Delicious served hot with some crunchy lettuce, a wedge of lemon or lime and toppings of your choice, such as : a little grated 100% cacao chocolate or a sprinkle of raw cacao nibs, a little sauerkraut, a little cubed avocado or raw cashew cream, and chopped fresh parsley.

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