Simple Way to Make Super Quick Homemade Vegan chilli con carne

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The ingredients needed to make Vegan chilli con carne:

1. Get 2 tablespoons vegetable oil or olive oil
2. Prepare 1 white onion, finely diced
3. Take 2 cloves garlic, finely diced
4. Prepare 500 g quorn mince
5. Make ready 2 assorted peppers, sliced into chunks or finely chopped
6. Get 1 teaspoon ground cumin
7. Take 1 teaspoon paprika (or hot paprika)
8. Get 1 teaspoon hot or mild chilli powder
9. Get 1 teaspoon ground cinnamon
10. Prepare 1/2 teaspoon chipotle chilli flakes
11. Prepare 2 teaspoons sliced pickled Jalapeño (any jar brand)
12. Take 2-3 teaspoons granulated sugar
13. Make ready 400 g can chopped tomatoes
14. Take 1 vegetable cube stock
15. Get 250-300 ml water
16. Prepare 2 tbsp tomato purée
17. Get to taste salt and pepper
18. Make ready 410 g can red kidney beans, drained
19. Make ready 1 tbsp cocoa powder, optional
20. Make ready To serve:
21. Make ready Steamed basmati rice
22. Make ready Taco shells
23. Get Soured cream
24. Prepare Grated cheddar cheese

If you're a meat-eater, the roasted butternut squash and smoky flavour from the chipotle paste means. A delicious vegan chilli con carne recipe that's warming and comforting whilst being completely healthy and nutritious. Don't believe anyone that To me, this vegan chilli con carne is the definition of comfort food and it's so healthy! High in fibre, protein, vitamins and minerals AND low in saturated.

Steps to make Vegan chilli con carne:

1. Add the oil and onions to a large pot or saucepan. On medium heat cook onions until soft and translucent.
2. To the pot add garlic and fry until soft. Then add peppers and cook until softened. Now add the chilli, paprika, cumin, chipotle chilli flakes and cinnamon powder. Stir well and occasionally and cook for a further five minutes.
3. Add the quorn mince to the mixture and stir till cooked through. Crumble vegetable stock cube and water into the pot.
4. Add the chopped tomatoes, sugar, tomato paste, coco powder (optional) and season to taste (add more spices or salt and pepper if necessary) and stir. Bring to a boil and when it begins to bubble, then reduce heat to low and simmer for 20-25 minutes.
5. Serve with steam basmati rice or some taco shells and a dollop of soured cream. Tip: if there is any con carne left, once it has cooled place in ziplock bag or airtight food container and freeze for up to 3 months. Alternatively, keep in fridge and consume within 4 days.

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