Chilli no Carne (Vegan)
This vegan twist on a traditional chilli con carne provides a protein-packed, hearty meal that’s full of flavour. It’s one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up store cupboard ingredients.
Ingredients:
Serves 4
- 1 white onion
- 1 garlic clove (crushed and finely chopped)
- 1 red chilli (finely chopped) can remove for children if required
- 1tsp olive oil
- 1 red pepper
- 1 green pepper
- 1 tsp ground cumin
- 1tsp ground coriander
- 1 tsp tomato puree
- 240g drained mixed beans
- 100g sliced mushrooms
- 100g frozen sweetcorn
- 400g canned chopped tomatoes
Method:
- Start by chopping up all the vegetables
- Add to a pan except mushrooms and fry for 7-8 minutes on a medium heat, stirring occasionally
- Next add the mushrooms and cook for a further 4 minutes
- Stir in the tomato paste and cook for a further 2 minutes
- Now add the mixed beans, sweetcorn, chopped tomatoes, cumin and coriander and bring to a simmer, cooking for 15 minutes
- Serve with freshly boiled rice. If the meal is for children, you could serve with carrot and celery sticks.