Vegan chilli con carne
I love eating chilli con carne, especially when having family or friends over. You can make this dish in advance or on the day in bulk to feed many people.
I love that you can chuck all of the ingredients into the one pot and then leave things to simmer to develop the flavours.
I had left over peppers at home from making a chilli con carne with mince beef. Rather than waste the peppers or wait for them to go off, I decided to also make a vegan version, as a family member is vegetarian.
I also wanted to cook more non-meat dishes and chilli con carne is a family favourite. Team the chilli con carne with tacos or serve with steamed basmati rice and a soured cream.
I hope you enjoy making and eating this as much as we do.
#onepotrecipe
#eattherainbow
#cookeverypart
#chilliconcarne
#veganchilliconcarne
#meatfree
#vegan
#vegetarian
#onepotcooking
Vegan chilli con carne
I love eating chilli con carne, especially when having family or friends over. You can make this dish in advance or on the day in bulk to feed many people.
I love that you can chuck all of the ingredients into the one pot and then leave things to simmer to develop the flavours.
I had left over peppers at home from making a chilli con carne with mince beef. Rather than waste the peppers or wait for them to go off, I decided to also make a vegan version, as a family member is vegetarian.
I also wanted to cook more non-meat dishes and chilli con carne is a family favourite. Team the chilli con carne with tacos or serve with steamed basmati rice and a soured cream.
I hope you enjoy making and eating this as much as we do.
#onepotrecipe
#eattherainbow
#cookeverypart
#chilliconcarne
#veganchilliconcarne
#meatfree
#vegan
#vegetarian
#onepotcooking
Cooking 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, beans, Jalapeño, 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.
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