Recipe: Delicious Vegan chilli con carne

Vegan chilli con carne. Mouthwatering Meatless Chili Con Carne (vegan). The only proof you need that vegan food can go toe to toe with meat dishes - and win. Hurry The Food Up Vegan and Vegetarian Recipes For Busy People..

Don't believe anyone that tells you vegan food is boring!!! Vegan food has a bad reputation of being boring, uninspiring and tasteless. Whoever said that obviously doesn't know how to cook a decent meal using basic, wholesome plant-based food! You can cook Vegan chilli con carne using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegan chilli con carne

1. It's 2 of large white onions.
2. Prepare 2 of red or orange bell peppers.
3. It's 5 pieces of jar jalapeños.
4. You need 4 cloves of garlic or 2 heaped tsp garlic paste.
5. It's of Chilli powder.
6. It's of Ground cumin.
7. It's of Paprika (not smoked).
8. Prepare of Salt and pepper.
9. Prepare 250 g of red lentils.
10. You need 4 tins of chopped tomatoes.
11. It's 2 tins of red kidney beans.
12. It's 2 tins of chickpeas.
13. You need 1 bunch of coriander.

Thank you Circulon for sponsoring this recipe!. Today I'm going back to basics and re-making an old favourite: Chilli Con Carne. Last month, I posted a round-up of easy vegan weeknight dinners and was blown away by how popular it was! I'd had numerous requests for easy vegan dinner ideas, which is what inspired me to create it in the first place.

Vegan chilli con carne instructions

1. Finely chop the onions and chop the peppers into small pieces. Heat oil in a large pan on a medium heat. Add the onions and peppers and fry for 3-4 minutes. Stirring frequently..
2. Using a mortar and pestle or a food processor grind the garlic and jalapeños until they become a paste. Or chop them very finely..
3. Add the garlic & jalapeños to the pot along with 2 tbsp chilli powder, 1 tbsp of ground cumin, 1 heaped tsp paprika and a pinch of salt and pepper. Stir well..
4. Add all the chopped tomatoes and 500ml water to the pan and stir. Then bring the pot to the boil..
5. Then add the lentils with another pinch of salt and pepper. Turn the heat down to low and simmer for 15 minutes with the lid on. Keep an eye on it, stir it occasionally to make sure it doesn't stick and if it looks too dry you can add more water but I didn't find that necessary..
6. Then add the kidney beans and chickpeas to the pot with an extra 1 tbsp ground cumin and 1 tbsp chilli powder. I know this sounds like a lot of chilli powder but with all the tomatoes it's the perfect amount..
7. Simmer for 30 minutes then take off the heat. Finely chop the coriander and stir through. Then serve over rice of your choice..

Heat the oil in a frying pan and add chopped onions and peppers, fry until soft. Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Add the spices, dried herbs and a good. This vegan chilli con carne is perfect for a healthy, meat-free meal. If you're a meat-eater, the roasted butternut squash and smoky flavour from the chipotle paste means that you won't miss the taste of meat whatsoever in this vegan dish, we promise.

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