Cooked - Vegan Chilli Con Carne

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Vegan Chilli Con Carne

4.0

1 tbsp vegetable oil

1 onion (finely chopped)

4 cloves garlic (crushed or minced)

400 g vegan mince (store-bought, see recipe notes for substitutions)

1 red pepper (de-stemmed, de-seeded and roughly chopped)

2 tbsp tomato puree

1 tsp chipotle paste (OR ½ tsp chilli powder)

1 tsp smoked paprika

1 tsp ground cumin

1 tsp dried oregano

¼ tsp ground coriander

Pinch cinnamon

2 tsp Worcestershire sauce

1 tsp marmite

1 tsp dark soy sauce

1 shot espresso (OR 30ml strong coffee OR 1 heaped tsp instant espresso)

400 g peeled plum tomatoes (from a can)

400 ml boiling water

1 vegetable stock cube

400 g kidney beans (from a can, drained)

20 g dark chocolate

Cooked long-grain rice

Vegan sour cream

Fresh coriander

Place a large saucepan over medium heat and add the vegetable oil. Once hot, add the onion and fry for a few minutes or until softened. Add the garlic and fry for a further minute.
Add the vegan mince and break up with your spatula. Fry for 2-3 minutes or until lightly browned.
Add all the remaining ingredients and stir to combine. Break up the tomatoes with the spatula then bring to a simmer. Cover with a lid and reduce the heat slightly. Leave to simmer for at least 35 minutes, ideally up to an hour, stirring occasionally, until the chilli is reduced and glossy. If the chilli appears to be getting dry at any point, add a splash of water and cover again with a lid.
Serve the chilli con carne with cooked rice, topped with vegan sour cream and fresh coriander.

Course🍽️Main Course

Diets🌱Vegan...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 37 weeks ago

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