This one is my favorite vegan recipe so far! It's really easy to make and it tastes amazing!
-2 tbs olive oil
-3 cloves garlic, finely chopped
-2 celery stalks, diced
-1 onion, diced
-1 red bell pepper, diced
-3 teaspoons Jamaican jerk seasoning
-1 cup (240 ml/ 8 fl oz) coconut milk
-3 tbs tomato purée
-1 cup (240 g) canned kidney beans, drained
-2 tbs fresh lime juice
-1 mango, diced
-1/2 cup (30 g) chopped cilantro
-cooked basmati rice, to serve
Heat the olive oil in a large saucepan over medium heat. Add the garlic, celery, onion and bell pepper, and sauté for 5 minutes, until the onion is translucent. Add the jerk seasoning and cook for 2-3 minutes. Stir in the coconut milk, tomato purée, beans, and fresh lime juice and season to taste with salt and freshly ground black pepper. Cover the saucepan with a lid, reduce the heat to low, and simmer for 20 minutes, stirring occasionally.
Stir in half of the mango and half of the cilantro, then cover the saucepan and simmer for another 10 minutes. Serve the chili over rice, garnish with the remaining mango and cilantro. Enjoy!