EASY VEGAN CHILLI SIN CARNE
Last month, I posted a round-up of easy vegan weeknight dinners and was blown away by how popular it was! I’d had numerous requests for easy vegan dinner ideas, which is what inspired me to create it in the first place. But it’s really shown me how important easy and simple recipes are for people, especially those who are new to a vegan diet.
So I’ve resolved to make more of those. Including this incredibly delicious and satisfying chilli which is very simple to make and takes just half an hour to cook.
EASY VEGAN CHILLI SIN CARNE
PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES TOTAL TIME: 40 MINUTES SERVINGS: 6 CALORIES: 340 KCAL
An easy, delicious and meat-free chilli con carne recipe that is perfect for making ahead and freezing.
INGREDIENTS
2 tbsp olive oil
3 cloves of garlic minced
1 large red onion thinly sliced
2 celery stalks finely chopped
2 medium carrots peeled and finely chopped
2 red peppers roughly chopped
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
800 g tinned chopped tomatoes
400 g tin of red kidney beans drained and rinsed
100 g dried red lentils
400 g frozen soy mince
250 ml vegetable stock
OPTIONAL ADD-INS
1 tsp miso paste
2 tbsp balsamic vinegar
A large handful of fresh coriander roughly chopped
TO SERVE
Cooked basmati rice
Extra chopped coriander
A squeeze of lime juice
INSTRUCTIONS
Heat the olive oil in a large saucepan.
Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
Add the cumin, chilli powder, salt and pepper and stir.
Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
Simmer for 25 minutes.
Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice. Enjoy!
Freezes well. Keeps for up to 4 days refrigerated.
RECIPE NOTES
Note: The only thing that stops this recipe from being gluten-free, is that most soy-mince brands I've seen tend to have barley in the ingredients.