Vegan Chilli con “Carne”
This vegan version of the original Chilli con Carne is super flavourful and full of structure. It’s super easy to make, essentially you put everything in a pan and let it cook for a while and it’s easy to store or even freeze. In this recipe I ask for canned beans and passata but if you wish you can also use dried beans (you simply need to let them soak overnight) and you can even make your own tomato sauce.
I usually never use soy/ veggie mince so this was also a first for me and I really liked it.
Prep Time: 5 Minutes
Cooking Time: 25 Minutes
Ingredients for 4 Portions
Soy Mince or any Veggie Mince - 250g
Passata- 750ml
Red Kidney Beans (preferably canned if not you’ll have to pre-soak them) - 250g
Red or Green Bell Peppers - 2
Carrots - 1
Cherry Tomatoes - around 15/20
Celery Stalks - 1
White Onions - 2
Vegetable Stock - 250ml
Garlic Cloves - 2
Tomato paste - 4 Tbs
Cayenne Pepper - 1 teaspoon
Ground Cumin - 1 teaspoon
Ground Cinnamon - 1 teaspoon
Chilli Pepper (Jalapeno or Poblano) - 1 Fresh
Olive Oil
Salt & Pepper
Preparation:
We start by cleaning our beans and veggies thoroughly and finely chopping our veggies - carrots, celery, bell peppers, garlic, onion and the fresh chilli pepper.
Prepare the vegetable stock.
In a pan, heat some olive oil over low heat and add the onion first, cook 2 minutes then add the garlic and cook until soft (10 minutes). At this point you can also add all your remaining veggies and keep cooking at medium heat for 5 minutes.
Now add all of your spices along with the soy/veggie mince and the passata and keep cooking for another 5 minutes, stirring from time to time.
Now add the tomatoes and the vegetable stock, turn the heat up and keep cooking for around 10 minutes.
Now add the Red Kidney Beans (canned) mix and keep cooking for around 5 minutes at medium heat.
Your Vegan Chilli con “Carne” is now ready to be served - I like to eat it with rice or on its own with some vegan yogurt.