Vegan Chilli con Carne
Serves 6
Quick Dinners
Saucy
Vegetarian
Gluten Free
Crowd Pleasers
This is a great vegan option for Chilli Con Carne – also great on a tortilla wrap with baby spinach & guacomole.
Prep time - 20 minutes
Cook time - 20 minutes
Ingredients
- 500g vegan ‘mince’ (search 'Vegan Mince' recipe on FullNest)
- 1 large red capsicum, diced
- 1 large brown onion, diced
- 3 cloves garlic, peeled & finely chopped
- 1 small red chilli, finely chopped, (optional)
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 x 400g tins diced tomato
- 1 teaspoon thyme leaves
- 4 coriander (cilantro) roots, cleaned and finely chopped *
- 2 tablespoon soy sauce (or Tamari)
- 1 tablespoon balsamic vinegar
- 2 x 400g red kidney beans, drained
Serve with
- 3 cups brown rice, cooked
- 1 bunch coriander – leaves & stems, finely chopped
- drizzle of extra virgin olive oil, to serve
- 1 cup homemade guacamole, click link here
Cooking Steps
1
In a medium pot heat oil and sauté onion, capsicum, garlic & chillies.
2
When onion is sautéed, add cumin and paprika and cook, stirring for a further minute.
3
Add vegan ‘mince’, tinned tomato, soy sauce, vinegar, coriander roots and thyme; gently stir and medium heat.
4
Next add kidney beans and continue to gently stir, season with salt to taste.
Serve with brown rice and garnish with chopped coriander, a drizzle of extra virgin olive oil and guacomole.
* Use four stems from the bunch of coriander (cilantro) in the main dish. Reserve the chopped stems and leaves to use as a garnish - no waste!