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Vegan Chilli con Carne
This smoky and spicy vegan chilli con carne features cocoa and coffee to add deep flavours to this Mexican classic.
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Ingredients
- 2 tablespoon rapeseed or sunflower oil
- 2 onions
- 3 garlic cloves
- 1 red pepper
- 2 green chillis
- 500 g vegan mince
- 400 g tinned green lentils
- 400 g tinned kidney beans
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chilli powder
- 1 tablespoon dried oregano
- 1 tablespoon dark brown sugar
- 1 tablespoon cocoa powder
- 1 tablespoon gravy granules check they are vegan
- 2 tablespoon tomato purée
- 400 g tin chopped tomatoes
- 200 ml freshly made black coffee
Instructions
- Heat the oil in a large casserole dish or lidded frying pan.
- Peel and chop the onion, and peel and crush the garlic cloves. Fry over a gentle heat for 3-4 minutes until they are starting to soften.
- De-seed and chop the red pepper and green chillis - the pepper can be in quite large chunks, and the chillis should be fairly small. Add to the frying pan and cook for a further 3-4 minutes.
- Add the vegan mince and cook for 3 minutes
- Add the lentils and kidney beans to the pan, followed by all the remaining ingredients, and season with salt and black pepper.
- Bring to the boil, then reduce to a simmer and cook for 15-20 minutes until the liquid has reduced to a thick, glossy sauce. If it is looking too dry, add a little more water whenever it needs it.
- Serve your chilli with rice or fajita wraps, nachos, jacket potatoes, vegan cheese, dairy-free sour cream, guacamole, fresh coriander and a squeeze of lime, or anything else you fancy!
Nutrition
Serving: 1portionCalories: 416kcalCarbohydrates: 53.3gProtein: 27.7gFat: 9.3gSaturated Fat: 1.3gSodium: 438mgPotassium: 593mgFiber: 14.9gSugar: 10.3gCalcium: 75mgIron: 3mg
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