This week I decided to share my meat free recipe for vegan chilli.
Chilli con carne is a fan favourite in our home, but obviously I could never eat it because it’s a meat dish. I’ve come across many vegan chilli recipes, but the below is the tastiest to me. This recipe is very mild, because I don’t like food that is too spicy. If you want more heat, add in more chilli powder or add in actual chillies. Happy meat free Monday.
Prep time: 20 minutes
Cooking time: all in all about 50 minutes
Serves: 2 portions
Skill level: 2
- 1/2x diced white onion
- 1x tsp ground garlic
- 2x sliced medium sized zucchini
- 2x sliced medium sized celery stalks
- 4x medium sized diced tomatoes
- 1x bell pepper (whichever colour you prefer, I used a yellow pepper)
- 2x tbsp of whatever chilli powder you prefer (I used cayenne)
- 1x tbsp cumin
- 1x tbsp paprika
- 1/2x tbsp smoked paprika
- 3x tbsp tomato puree
- 1x cup of water
- 1x cup of your preferred beans (I used tinned black beans)
- 1/2x cup of corn (I used tinned)
- Salt and pepper
The best thing about this dish is that it’s all done in one pot! It makes washing up so much easier.
Heat 2 tablespoons of oil in a pot and fry onions for a couple of minutes. Add in the garlic and fry for another couple of minutes.
Add in the tomatoes, zucchini, celery, bell peppers and spices and cook for ten minutes over medium heat.
Stir in the tomato puree and the water, bringing to a boil. Reduce the heat and simmer for 30 minutes.
Add in the beans and corn and simmer for another 10 minutes and season with salt and pepper to taste.
Serve and enjoy!
You can eat this as is, or you can have it with rice.
If you’d rather like some easy curry tonight, you can get the recipe here.