Cheap and cheerful, this chilli is a weeknight staple in the making
While it's easy enough to know where to track down meat-free dinner ideas if you're vegan yourself- I know it can be tricky to get inspired if you have a vegan coming to dinner- especially if you already used up your butternut squash risotto recipe the first time round!
This vegan chilli is super easy to make and can even be prepared the night before- and obviously it tastes even better as leftovers for lunch the next day.
Begin by gently frying the spring onions in a frying pan with a few glugs of vegetable oil. Once they've softened, add in the black eyed and kidney beans, along with some seasoning. You might need a little water to make sure nothing burns, but allow to cook for around five minutes so all the flavours can combine.
Get your rice on the go, and in the mean time add in some tomato paste into the chilli mix, and turn up the heat to a simmer so it can all reduce.