Vegan and gluten free


Serves 6

  • 2 Onions

  • 3 Bay leaves

  • 1 tsp coriander powder

  • 2 tsp smoked paprika

  • 2 tsp cumin

  • 1/2 tsp caynee pepper

  • 2 Cinnamon quills

  • 1 Tablespoon instant coffee powder

  • 3 Tablespoons date paste (or brown sugar)

  • 1 Tablespoons Worcester sauce

  • 2 Chillies -finely chopped and deseeded. (Chillies can be as hot as you like. I like to use medium hot)

  • 4 cloves garlic

  • 3 cans chopped tomatoes

  • 3 cans beans (I like to use red kidney beans, butter beans and pinto beans)

  • 2 red capsicums

  • salt and pepper to taste


Serve with nacho chips, guacamole and salsa. Or in Tacos or wraps with a salad.

In a heavy based pot sauté onions in a small amount of olive oil until soft. Add spices, bay leaves, garlic and cinnamon quills and toast for a further 2 minutes. Add the rest of the ingredients apart from beans and red peppers. Let simmer on low heat for at least an hour if you have time. Add beans and chopped red peppers and cook for a further 20 minutes.

*this recipe can also be made in a slow cooker

* I like to make this recipe the day before as it always tastes even better the next day.