Vegan Chilli Con Carne
Vegan Chilli "con carne" may sound like an oxymoron but thanks to soy based mince you too can make this hearty, spicy dish
Servings: 4 people
Calories: 427.03kcal
Ingredients
- 1 large onion diced
- 1 tablespoon olive oil
- 500 g vegan mince meat
- 3 cloves garlic minced
- 1 teaspoon brown miso paste
- 1 teaspoon chipotle chilli paste
- 1-2 teaspoon hot chilli flakes to taste
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 tablespoon plain flour
- 400 ml vegan beef stock or vegetable stock
- 400 g chopped tomatoes
- 400 g red kidney beans drained and rinsed
- 3 tablespoon tomato purée
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon caster sugar
- 1 teaspoon dried oregano
- 1 bay leaf
- salt and pepper to taste
Instructions
- Add the diced onion to a large sauce pan along with the oil and a pinch of salt. Cook for 8-10 minutes on a medium heat until just soft and turning translucent.
- Next add the vegan mince meat and garlic to the pan. Cook with the onions for 5 minutes, breaking up any lumps as and when they form.
- Add the miso, chipotle chilli paste, chilli flakes (depending on how hot you like your chilli), and the cumin and coriander to the pan.
- Cook for another 2 minutes to bring out the flavour of spices before adding the flour.
- Cook for another 2-3 minutes then add the stock, tinned tomatoes and kidney beans as well as the the tomato purée, vegan Worcestershire sauce, caster sugar, oregano and bay leaf.
- Bring to a simmer and cook for 30 minutes stirring occasionally. Once the sauce has thickened season to taste and serve.
Nutrition
Calories: 427.03kcal | Carbohydrates: 52.31g | Protein: 35.42g | Fat: 10.32g | Saturated Fat: 1.34g | Polyunsaturated Fat: 4.47g | Monounsaturated Fat: 4.1g | Trans Fat: 0.05g | Sodium: 970.94mg | Potassium: 1182.63mg | Fiber: 16.29g | Sugar: 10.74g | Vitamin A: 351.46IU | Vitamin C: 15.56mg | Calcium: 109.55mg | Iron: 12.35mg