We have Chilli Con Carne nearly every week. It’s deliciously rich and flavoursome, and also freezes really well. Make a double batch, split into portions and you’ve got ready-made meals for weeks!
This is a veganised version of my mum’s recipe and one of our favourite dishes.
1 large onion (roughly chopped)
500g of vegan mince*
1 clove of garlic (crushed)
250ml of red wine
1tsp ground cumin
1tsp ground coriander
1/2tsp ground cinnamon
3tsp dried chilli flakes**
1 400g tin of chopped tomatoes
3tbls of tomato paste
1 beef-style stock cube***
A few shakes of Worcester sauce****
1 400g tin of kidney beans (strained)
A bunch of fresh coriander (finely chopped)
Gently soften the onion in some olive oil over a medium heat.
Add the vegan mince and the crushed garlic.
Add the red wine, the spices, and stir well.
Add the tomato paste and the tinned tomatoes, and stir.
Crumble in the stock cube and add a few splashes of Worcester sauce.
Add salt and pepper.
Stir everything really well and then bring to the boil.
Now reduce the heat, cover, and simmer for 25 minutes.
Remove the lid and cook on a low heat for a further 20 minutes.
Stir in the fresh coriander and the kidney beans, and then cook for a final 10 minutes.
Serve with rice and a dollop of vegan sour cream.
*We use TVP mince from Lamyong. Note that this mince needs to be rehydrated before you use it.
**Use more or less chilli flakes depending on how spicy you want the chilli con carne to be.
****Worcestershire sauce is one of those sneaky items that can contain animal product (namely anchovies) and it took us a while to source one that was suitable. We recommend biona organic Worcester sauce. This is yeast free, gluten free and vegan. We buy ours from About Life.