Vegan Chilli Con Carne Recipes

VEGAN CHILLI

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
• Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
• Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.To make in a slow cookerHeat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker.Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.

SIMPLE VEGAN CHILLI CON CARNE RECIPE

Steps:

• Start by prepping the veg and beans. Finely chop the veggies - carrots, celery, bell peppers, garlic, onion and fresh chilli pepper.
• If using tinned kidney beans then you'll want the beans rinsed and drained. Alternatively, you can pre-soak some dry beans ( for at-least 4 hours, or overnight). Then cook these separately and these will be ready to go.
• Heat up the olive oil in a big saucepan over medium heat. Add the onion and garlic and fry until they are soft. Note: If you prefer the veggies (peppers, celery, carrots) very soft, add them at this point. I prefer them more crunchy so I add them later on.
• Add the spices, soy mince, and tomato purée/ passata ( tinned diced tomatoes also works). Cook for 3-4 minutes while stirring occasionally.
• Add the chopped tomatoes and the veggie stock. Stir well. Cook for another 3-4 minutes, and bring to a boil.
• When the mix starts bubbling, lower the heat and simmer for another 3-4 minutes.
• Add the chopped peppers, celery, and carrots. Stir well and cook for a few minutes. Note: I add the veggies at this stage, as I like them a little more crunchy. If you prefer them much softer, then add them right after the onion and garlic and skip this step.
• Finally, add the cooked red kidney beans. Mix well and simmer for a few further minutes, until the beans are completely heated through.
• Your soy chilli is then ready to serve immediately, or be portioned into meal-prep/ freezer-friendly containers. If you're storing some for later, just make sure that it has completely cooled down before moving to the fridge/freezer. Serve your chilli con Carne hot with sour cream ( or vegan yogurt), fresh herbs and lime. I like to pair mine with brown rice or quinoa, or even as a topping for a baked sweet potato.You can also use the chilli as tortilla filling and make delicious vegan burritos or serve with corn chips and dairy-free cheese for a nachos style dish.Keep in the fridge for 4-5 days or the freezer for up to three months.

VEGAN CHILLI CON CARNE

Steps:

• Heat the oil in a large casserole dish or lidded frying pan.
• Peel and chop the onion, and peel and crush the garlic cloves. Fry over a gentle heat for 3-4 minutes until they are starting to soften.
• De-seed and chop the red pepper and green chillis - the pepper can be in quite large chunks, and the chillis should be fairly small. Add to the frying pan and cook for a further 3-4 minutes.
• Add the vegan mince and cook for 3 minutes
• Add the lentils and kidney beans to the pan, followed by all the remaining ingredients, and season with salt and black pepper.
• Bring to the boil, then reduce to a simmer and cook for 15-20 minutes until the liquid has reduced to a thick, glossy sauce. If it is looking too dry, add a little more water whenever it needs it.
• Serve your chilli with rice or fajita wraps, nachos, jacket potatoes, vegan cheese, dairy-free sour cream, guacamole, fresh coriander and a squeeze of lime, or anything else you fancy!