Nice & spicy vegan chilli

  • Preparation Time
  • Cooking Time 35-40 Minutes
  • Serves 6

Vegan, vegetarian, gluten-free, nut-free


Come October, when the rain is beating against the windows and the temperatures drop, my thoughts turn to comfort food. The type of food that feels like a hug in a bowl and warms you from the inside out.

Chilli con Carne is a perfect dish for this time of the year. The smell of that bubbling away on the stove makes me fully aware that we have waved summer goodbye and it is time for hunkering down with a fleecy blanket and a DVD box set.

I wanted to make this chilli thick and unctuous just like a meat version. I didn’t want purely vegetables and beans for this recipe. I went for a frozen soya mince, be aware if you are gluten intolerant to make sure you choose the right one for you.

Now, I am not a fan of ultra-hot food, I like mine warming but with a kick of a dog not a mule. If you like chilli that makes your lips burn or where you lose pounds in weight from sheer perspiration then you would need to ramp it up a bit. Maybe add some more chilli powder or hotter chillies.


Ingredients

  • 2 tbsp olive oil
  • 4 cloves of garlic minced
  • 1 large red onion sliced thinly
  • 1 red pepper chopped
  • 1 orange pepper chopped
  • 2 medium carrots finely chopped
  • 1 tsp ground cumin
  • 1 tsp chilli pepper
  • 2 cayenne chillies or medium chillies, seeds removed
  • 400g tin of chopped tomatoes
  • 400g tin of cherry tomatoes
  • 400g tin of kidney beans drained and rinsed
  • 100g dry red lentils
  • 300ml vegetable stock
  • 400g vegan frozen soya mince
  • 1 tsp miso paste (optional)
  • 1 tbsp sundried tomato paste

Instructions

1. Start by heating the oil in a large saucepan until hot and then add the carrots, garlic, onion and peppers. Saute over a medium heat for around 5 minutes or until softened.

2. Add the cumin and chilli pepper and season well, cook for 2 minutes, then add the tomato paste and cook that for a further 2 minutes.

3. Pour in the chopped tomatoes, kidney beans, lentils, vegetable stock and soy mince. If using miso paste add now.

4. Simmer for 20minutes and then check the flavour to see if you need more seasoning. If it is not hot enough for you then you could always ramp up the heat by adding a tablespoon of hot or chipotle sauce.

5. Serve with some cooked basmati rice or over a cooked jacket potato with your choice of accompaniments such as

  • Lime wedges
  • Guacamole
  • Grated vegan cheese
  • Chopped fresh coriander
  • Vegan sour cream

If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist. I love seeing your versions of the recipes. I would love to hear your comments too.

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