Vegan Chilli Con Carne is perfect for giving your family the warmth that we sometimes need at this time of year! Why not try LaNoire’s Vegan Tortilla Soup as a starter?
Last nights dinner went down well, a little too well actually. Everyone had seconds!
I just love a good chilli. It warms the tummy and tingles the tastebuds.
Ingredients: (chilli)
2 tablespoons extra virgin olive oil.
450g chopped red onion.
4 large cloves of diced garlic.
225g diced celery.
350g chopped carrots.
1 large red bell pepper, seeded and chopped.
2 tins of chopped tomatoes.
1/2 pint vegetable stock.
4 tablespoons tomato paste.
1 tin of kidney beans, drained and rinsed.
1 tablespoon chili powder.
2 teaspoons ground cumin.
1 teaspoon dried oregano.
1/2 teaspoon ground cayenne pepper.
Ingredients: (soya mince)
Soya mince.
Paprika.
1 jalapeño, chopped.
Use any rice you like, my favourite is a wild rice mix. Just cook the rice as normal.
With the mince, just throw it into an frying pan with oil, and keep it moving untill a nice golden brown. Then add the paprika (no measurements, just taste as you go) and the jalapeño. Just keep it all moving.
Transfer it all to a bowl once cooked. 🙂
For the chilli, add the kidney beans to a large pot on medium heat, with the oil and oregano. Stir for 5mins.
Add the vegetable stock, onion, celery, pepper, and carrots to the kidney beans and stir. Leave to boil for 10mins, just make sure all the stock doesn’t boil off. You still want some left!
Add the chopped tomatoes, garlic, tomato paste and the spices and give it a good stir.
Turn the heat down to a lowish setting and let is simmer away for about 20-30mins. It should thicken up nicely.
I like my mince on the side as it is just so tasty! But you can add the mince to the chilli about 5 mins before serving. 🙂
Happy eating!
LaNoire x
