Easy Vegan Chilli Non Carne
This vegan chilli is a hearty, satisfying meat-free version of the Mexican classic Chili con carne. It's quick to prepare, freezer friendly and perfect for batch cooking.
Ingredients
- 1 TBSP oil
- ½ medium onion (60g) finely diced
- 1 tsp minced garlic
- 1 small carrot (60g) finely grated
- 5 medium mushrooms (100g) finely diced
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp chilli powder or to taste*
- 1 TBSP tomato puree (paste)
- 100 g / 3½ oz meat-free mince (or home-made tofu crumbles)**
- 400 g / 14 oz can Italian vine-ripened chopped tomatoes
- 400 g / 14 oz can kidney beans rinsed and drained***
- 1 TBSP low sodium soy sauce
- ½ tsp salt
- 1 TBSP brown sugar
- 1 tsp cocoa powder
Serve with:
- 120 g / ⅔ cup uncooked brown rice or 360g / 2⅓ cups cooked rice****
Optional Toppings
- Avocado slices or guacamole
- Dollop of vegan mayonnaise, sour cream or plain yoghurt
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent (3-5 minutes).
- Add the grated carrot, diced mushrooms, oregano, cumin and chilli powder. Continue cooking for another 3-5 minutes until the mushrooms start to release their liquid.
- Add the tomato puree and meat-free mince, stirring to combine.
- Add the chopped tomatoes, kidney beans, soy sauce, salt, brown sugar, and ½ cup (120ml) water. (If you are doubling the recipe I find this amount of water is still sufficient). Stir through, then bring to a gentle boil. Partially cover with a lid, and cook for at least 30 minutes (preferably 40-60 minutes), stirring occasionally.
- Remove from the heat and stir in the cocoa powder. Leave to rest for 5 minutes. Taste test, and adjust the seasoning to suit.
- Arrange in bowls with rice and your favourite chilli toppings, and it’s ready to serve!
Notes
tsp = teaspoon | TBSP = tablespoon.
* If serving to children (or those who prefer milder spice levels), start with ½ tsp of mild chilli powder then add more chilli once the mild portions have been served.
** Frozen mince can be added straight into the pan. If you are using a dehydrated veggie mince (such as TVP), it will need rehydrating in some hot stock before it’s added to the chilli. If you are preparing your own tofu crumbles, add them to the pan as soon as they are ready. They only need about 5 minutes of simmering in the chilli in order to soak up some of the sauce.
*** To rinse the beans, place them in a fine mesh sieve and rinse under the cold water tap until the water runs clear. Rinsing the beans will help to reduce the risk of bloating.
**** For convenience, you can use microwavable wholegrain rice. I would recommend transferring it to a glass dish before microwaving.
Storage tips: Any leftover chilli will keep for 2 days in an airtight container in the fridge and 2 months in the freezer. (If using store-bought meat-free mince be sure to check the instructions on the packet). Refrigerate any leftover rice within 1 hour of cooking and consume within 24 hours (this is the advice of the British Food Standards Agency).