Vegan Chilli
It’s chilli without the carne (read: meat), but if there’s a member of your family who is a little plant-based adverse, just pop this delicious meal in front of them and see if they can tell that it’s not “real” Chilli Con Carne.
Hearty, satisfying, and just enough heat – heat that’s gloriously tempered with a big dollop of dairy-free sour cream, this meal will quickly become a household favourite.
Now before you try this recipe, I’m sure you’re thinking “why on earth is there vegemite in this?!” but trust me, it works, as does the plant-based burger patty hack…
Prep time 15mins
Cooking Time 40mins
Serves 4
INGREDIENTS
4 tbsps dairy-free sour cream
2 tbsp olive oil
3 cloves of garlic, minced
1 large red onion, thinly sliced
2 celery stalks
2 medium carrots
1 red capsicum, roughly chopped
1 green capsicum, roughly chopped
1 tsp ground cumin
1 tsp cinnamon
1 tsp cayenne pepper
Salt and pepper, to taste
2 x 400g tins of whole peeled tomatoes
1 x 400g tin red kidney beans, drained and rinsed
2 Beyond Burger patties (or any other meat-free patties you prefer)
250 ml / 1 cup vegetable stock
1 tsp vegemite
Fresh chilli to serve
Fresh coriander to serve
Lime juice to serve
2 cups of Basmati Rice
METHOD
Step 1 Peel carrots and roughly chop, place into a food processor with the celery
Step 2 Heat the olive oil in a large saucepan.
Step 3 Sauté the garlic, onion, celery, carrots and capsicum for a few minutes, on a medium heat, until softened.
Step 4 Add the cumin, chilli powder, cinnamon, salt & pepper and stir
Step 5 Add the burger patties and roughly chop them up with your mixing spoon, fry on a medium heat until slightly browned
Step 6 Add the vegemite and stir through as it melts
Step 7 Pour in the chopped tomatoes, kidney beans vegetable stock
Step 8 Simmer for 25 minutes.
Step 9 Prepare your rice as per packet instructions (absorption method is my favourite!)
Step 10 Serve the chilli with rice, some torn fresh coriander, a big dollop of dairy-free sour-cream and a squeeze of fresh lime juice. Enjoy!
