Chilli Non Carne
This is a great one for making at the start of the week and freezing for quick meals. Serve with fluffy rice, cool vegan sour cream, guacamole and zingy lime for a taste sensation.
Photograph by Niki Webster.
Nutritional information based on one serving of the full recipe and a portion of the vegan sour cream.
4
Kcal
509
Carbs
44 g
Protein
31 g
Fat
17 g
* Nutritional information per serving.
Ingredients
Chilli
- 1 onion, finely diced
- 2 sticks celery, sliced into 0.5cm slices
- 2 medium carrots, peeled and finely sliced
- 1 red pepper, deseeded and cut into bite-sized pieces
- 3 garlic cloves, finely chopped
- 1-2 tsp hot chilli powder or 1 red chilli, deseeded and finely chopped
- 1 tsp paprika or smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground cinnamon or one cinnamon stick
- 1 tsp dried oregano
- 1 bay leaf
- 500g/17.5 oz vegan mince
- 150ml/5 fl oz vegan red wine (use alcohol-free if needed) or use extra stock
- 200ml/6.7 fl oz vegan stock (use 1 vegan stock cube in 200ml boiling water)
- 1 x 400g/14 oz tin chopped tomatoes
- 3 tbsp tomato purée
- 1 tbsp sugar or syrup (eg maple or agave)
- 1 tsp salt
- ¼ tsp black pepper
- 1 x 400g/14 oz tin of kidney beans or black beans, drained and rinsed
- Juice of 1 lime
Vegan sour cream (optional)
- 175g/6 oz firm silken tofu (or any tofu, drained)
- 1 tbsp lemon juice
- 2 tsp neutral oil (eg rapeseed)
- ½ tsp cider vinegar
- 1 tsp syrup (eg maple or agave)
- ¼ tsp salt
Optional toppings: fresh chilli, fresh coriander, guacamole, jalapenos, salsa, sriracha, toasted seeds, vegan grated cheese, vegan sour cream or vegan crème fraîche, vegan plain yoghurt
Instructions
Chilli
- Fry the onion in a little oil until soft (but not brown).
- Add the celery, carrot and pepper and fry for a further 5-10 minutes.
- Add the garlic and fry for 2 more minutes.
- Stir through the spices and fry for another minute.
- add all of the remaining ingredients (apart from the kidney beans and lime juice), bring to the boil then leave to simmer for around 20-25 minutes, stirring occasionally.
- Stir through the kidney beans and lime juice to 10 minutes before the end of cooking time.
- Taste the mixture and if needed, add more salt or syrup.
Vegan sour cream
- Blend the tofu until it is completely smooth and has lost its grainy texture.
- Add the remaining ingredients and blend until smooth.
- Add a little more oil, salt, syrup or vinegar if needed.
Serving suggestions: avocado, baked potato, baked sweet potato, brown rice, burritos, chips, crusty bread, guacamole, potato wedges, quinoa, salads, steamed or roasted vegetables, toast, tacos, tortilla chips, vegan hot dogs, wraps