Vegan chilli con carne. Today I'm going back to basics and re-making an old favourite: Chilli Con Carne. Last month, I posted a round-up of easy vegan weeknight dinners and was blown away by how popular it was! Our meatless, vegan chilli con carne is the only proof you need that vegan food can go toe to toe with meat dishes - and win. Vegan chilli con carne

You can cook Vegan chilli con carne using 24 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vegan chilli con carne
  1. It’s 2 tablespoons of vegetable oil or olive oil.
  2. It’s 1 of white onion, finely diced.
  3. You need 2 cloves of garlic, finely diced.
  4. It’s 500 g of quorn mince.
  5. Prepare 2 of assorted peppers, sliced into chunks or finely chopped.
  6. You need 1 teaspoon of ground cumin.
  7. You need 1 teaspoon of paprika (or hot paprika).
  8. Prepare 1 teaspoon of hot or mild chilli powder.
  9. It’s 1 teaspoon of ground cinnamon.
  10. It’s 1/2 teaspoon of chipotle chilli flakes.
  11. It’s 2 teaspoons of sliced pickled Jalapeño (any jar brand).
  12. It’s 2-3 teaspoons of granulated sugar.
  13. It’s 400 g of can chopped tomatoes.
  14. Prepare 1 of vegetable cube stock.
  15. Prepare 250-300 ml of water.
  16. You need 2 tbsp of tomato purée.
  17. It’s to taste of salt and pepper.
  18. You need 410 g of can red kidney beans, drained.
  19. Prepare 1 tbsp of cocoa powder, optional.
  20. It’s of To serve:.
  21. It’s of Steamed basmati rice.
  22. You need of Taco shells.
  23. You need of Soured cream.
  24. You need of Grated cheddar cheese.

Whether you're vegan, vegetarian or carnivore, this vegan chilli con carne is full of big flavours and a very healthy dinner choice. This vegan chilli con carne is perfect for a healthy, meat-free meal. If you're a meat-eater, the roasted butternut squash and smoky flavour from the chipotle paste means. A delicious vegan chilli con carne recipe that's warming and comforting whilst being completely healthy and nutritious.

Vegan chilli con carne instructions

  1. Add the oil and onions to a large pot or saucepan. On medium heat cook onions until soft and translucent..

  2. To the pot add garlic and fry until soft. Then add peppers and cook until softened. Now add the chilli, paprika, cumin, chipotle chilli flakes and cinnamon powder. Stir well and occasionally and cook for a further five minutes..

  3. Add the quorn mince to the mixture and stir till cooked through. Crumble vegetable stock cube and water into the pot..

  4. Add the chopped tomatoes, sugar, tomato paste, coco powder (optional) and season to taste (add more spices or salt and pepper if necessary) and stir. Bring to a boil and when it begins to bubble, then reduce heat to low and simmer for 20-25 minutes..

  5. Serve with steam basmati rice or some taco shells and a dollop of soured cream. Tip: if there is any con carne left, once it has cooled place in ziplock bag or airtight food container and freeze for up to 3 months. Alternatively, keep in fridge and consume within 4 days..

Don't believe anyone that To me, this vegan chilli con carne is the definition of comfort food and it's so healthy! High in fibre, protein, vitamins and minerals AND low in saturated. Chili con carne, meaning 'chili with meat', is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. The dish originated in northern Mexico or southern Texas.