Thank you Circulon for sponsoring this recipe!
Today I’m going back to basics and re-making an old favourite: Chilli Con Carne. A meat-free version, of course.
Last month, I posted a round-up of easy vegan weeknight dinners and was blown away by how popular it was! I’d had numerous requests for easy vegan dinner ideas, which is what inspired me to create it in the first place. But it’s really shown me how important easy and simple recipes are for people, especially those who are new to a vegan diet.
So I’ve resolved to make more of those. Including this incredibly delicious and satisfying chilli which is very simple to make and takes just half an hour to cook.
And if you want to make it extra easy, you can buy ready-prepared soffrito mixes at the supermarket, either in the fresh veg or frozen section. This is a mixture of pre-chopped onion, celery and carrots which is the beginning of this recipe, and many others. A very handy mixture to keep in the freezer for soups, veggie bolognese etc.
This recipe is also packed with plant-based protein (a whopping 25g protein per serving!) which will shut up anyone who asks “where do you get your protein though??”
It’s perfect for making a big pot of and freezing portions for later. Circulon sent me a Ultimum Stainless Steal Non-Stick Pot to help me create this recipe and it’s definitely inspired me to create more big one-pot dinners. Plus, this pot is so ridiculously easy to clean, it makes the whole cooking process a breeze, including washing-up.
And look! I made a video too. I don’t normally make videos but enjoyed creating this one so much, it’s inspired me to do it more often. So stay tuned…
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Easy Vegan Chilli Sin Carne
- 2 tbsp olive oil
- 3 cloves of garlic minced
- 1 large red onion thinly sliced
- 2 celery stalks finely chopped
- 2 medium carrots peeled and finely chopped
- 2 red peppers roughly chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 800 g tinned chopped tomatoes
- 400 g tin of red kidney beans drained and rinsed
- 100 g split red lentils
- 400 g frozen soy mince
- 250 ml vegetable stock
- 1 tsp miso paste
- 2 tbsp balsamic vinegar
- A large handful of fresh coriander roughly chopped
- Cooked basmati rice
- Extra chopped coriander
- A squeeze of lime juice
Heat the olive oil in a large saucepan.
Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
Add the cumin, chilli powder, salt and pepper and stir.
Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
Simmer for 25 minutes.
Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice. Enjoy!
Freezes well. Keeps for up to 4 days refrigerated.
Note: The only thing that stops this recipe from being gluten-free, is that most soy-mince brands I've seen tend to have barley in the ingredients.