45min 4 ppl
Vegan Chili
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 6 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 24g
Carbs 44g
Fats 10g
About this dish
Vegan mince simmered low with chilli powder, cumin and tomatoes until deeply rich, then finished with kidney beans — a plant-based take on the border-state stew.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Oniondiced1
- Garlic clovescrushed3
- Red Bell Peppersdiced1
Plant Proteins
- Vegan mince500 g
Tins & Jars
- Chopped Tomatoestwo 400 g tins800 g
- Vegetable stock250 ml
- Kidney beansdrained and rinsed400 g
Spices & Seasonings
- Chilli powder2 tbsp
- Ground Cumin1 tbsp
- Smoked paprika1 tsp
- Salt1 tsp
Oils & Condiments
- Vegetable Oil1 tbsp
Utensils
- Large pot
- Chopping board
- Sharp knife
Method
1
Dice the onion and red pepper and crush the garlic.
Approx. 8 minutes
2
Heat the vegetable oil in a large pot over medium-high heat and cook the onion, garlic and red pepper for 5 minutes until softened.
Approx. 5 minutes
3
Add the vegan mince and cook for 5 minutes, breaking it up, until lightly browned.
Approx. 5 minutes
4
Stir in the chilli powder, ground cumin and smoked paprika and cook for 1 minute until fragrant.
Approx. 1 minute
5
Add the chopped tomatoes, vegetable stock and salt, bring to a simmer, then cook uncovered for 20 minutes, stirring occasionally, until thickened.
Approx. 20 minutes
6
Stir in the kidney beans and simmer for a further 4 minutes until heated through.
Approx. 4 minutes
