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Mouthwatering Meatless Chili Con Carne
Who said meat free recipes can’t deliver? This meatless (aka vegan) chili proves that you can still enjoy your favourite meals, but in a new, animal friendly way.
Servings 4 people
- 1 onion
- 1 bell pepper, green
- 1-2 cloves garlic
- 3 tbsp olive oil
- 1 chilli / jalapeño
- 5-6 sun-dried tomatoes in oil (drained)
- 1 cup vegetable broth
- ½ cup water
- 1 cup brown lentils, cooked (1 cup = 1 can 15oz/400g)
- 1 can kidney beans (1 can = 15oz/435g)
- ½ can sweet corn (1 can = 15oz/435g)
- 1 can tomatoes (1 can = 14 oz/400g)
- 1 tbsp tomato paste
- 1 tsp cumin
- 2 tsp paprika powder
- 2 tsp oregano (fresh, frozen, dry - all work - use more if fresh)
- salt and pepper to taste
Dice the onion, garlic, bell pepper, chilli and dried tomatoes into small pieces.
Throw all these ingredients into a pan with oil and fry them for 3 minutes on a low heat.
Add the broth and water, rinsed and drained beans, lentils, sweetcorn and chopped tomatoes and stir well. Add the tomato paste and season with salt, pepper, cumin, paprika powder and oregano. Let it all simmer on medium heat for 20 mins, stirring occasionally.
Optional but really nice: add maple syrup.
Season with salt and pepper and serve with toasted bread on the side and a dollop of (vegan) sour cream and guacamole if desired.
TIP: You can use dried lentils too! For one up of cooked lentils, just add 1/2 cup of dried lentils. Also add roughly 1/2 cup extra water. Cook it all at least 10 minutes longer.
GOES WELL WITH: Serve with whole grain bread, tortillas, or brown rice. Yum!!
IF YOU LIKED THIS RECIPE: then this Fake Lo Mein might be right up your street - it’s another classic dish done meatless. And it’s wicked. This high-fiber Pea and Lemon Pulao is really worth a make too!
Serving: 319g | Calories: 300kcal | Carbohydrates: 38g | Protein: 10g | Fat: 13g | Saturated Fat: 1.8g | Sodium: 465mg | Potassium: 589mg | Fiber: 11.5g | Sugar: 11.2g | Vitamin A: 1600IU | Vitamin C: 63.5mg | Calcium: 70mg | Iron: 3.1mg