Vegan chili sin carne

Chili sin carne

This is such a classic, and everyone has their own version. This is my take, it is rich, smokey and filling. Real comfort food, and so easy to put together. I like using Morrison's vegan mince for this recipe, but it goes equally well with mushrooms if you want to keep it

INGREDIENTS 

serves 3 people

1 medium  onion

2 garlic cloves

1 yellow or red pepper, diced

1 tbsp fresh coriander stalks, chopped

2 tbsp fresh coriander leaves, chopped

1 tsp smoked paprika

1/8 tsp cayenne pepper (or to taste)

1 small fresh chili pepper (or to taste)

1 tbsp ground cumin

1 tbsp dried oregano

1 tbsp oil ( I use rice or evo)

350 g fresh tomatoes or 1 can chopped tomatoes

3/4 cup soy mince (I used the one from Morrison’s frozen section). If using mushrooms, finely chop 200 g of mushrooms of your choice, I like chestnut best.

1+1/2 cup cooked black or kidney beans

1 tbsp tomato concentrate

2/3 tbsp coconut yogurt (to serve)

METHOD

1    1.    Start by finely dicing the onions and garlic. Heat up a pan and slowly fry them in the oil, for 5 minutes.

2    2.      Add the cumin, chili, paprika and the coriander stalks. The soy mince and the pepper and cook for another 5 minutes, until the pepper starts to soften.

3    3.   Add the chopped tomatoes, the tomato paste, oregano and some water if needed.

4    4.    Add the beans, cover and and cook for 20 minutes or until you reach your preferred consistency.

5. Add a dollop of soy coconut yogurt and serve with your choice of rice, jacket potato or home baked wedges, and a side of guacamole and for the full decadent experience.


Enjoy!