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Recipes for Change: Chef Pierre Thiam shares a lockdown-friendly vegan chilli recipe

IFAD’s Recipes for Change chefs are carrying on with life under lockdown by sharing some excellent recipes that you can make with ingredients you’ve already got in your home cupboard.

In this message, Senegalese Chef Pierre Thiam joins us from his home in New York State with a delicious recipe for vegan chilli.

Through his work with IFAD projects in Chad and Senegal, Chef Thiam has a clear understanding of the existing threats to food security and the impact of climate change on smallholder farmers in developing countries.

For the past five years, IFAD’s Recipes for Change chefs have been visiting IFAD projects on the ground to raise awareness of how IFAD is working with farmers to build a resilient future. And as Chef Thiam reminds us, while we’re cooking at home, IFAD is continuing to work closely with national governments around the world to ensure food security for rural people.

 

Chef Thiam's vegan chilli

Ingredients

2 cups of your favourite beans (Chef Thiam uses black beans)

2 ½ cups of tomato sauce, store-bought or made from scratch

For the homemade tomato sauce

4 cups chopped tomatoes

1 onion

2 cloves garlic

2 tbsp olive oil

½ tsp cumin

Red pepper, to taste

Salt and black pepper, to taste

Your other favourite spices and seasonings, to taste!

 

Preparation

Beans

  • If using dried beans: Soak the beans overnight. The next day, cook the beans in boiling water for 45 minutes or until soft.
  • If using canned beans: Rinse just before using.

Homemade tomato sauce

  1. In a blender, combine all ingredients.
  2. Blend on high until smooth.

Vegan chilli

  1. Combine cooked beans and tomato sauce.
  2. Serve warm over rice or crackers.
Tip: Leaving the chilli in the fridge for one or two days before use accentuates and deepens the flavours!