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Vegan chilli con ‘carne’
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try this quick and tasty vegan chilli con 'carne', perfect for a family dinner in under an hour.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, chopped
  • 200g small button mushrooms
  • 1 red capsicum, chopped
  • 1 yellow capsicum, chopped
  • 3 garlic cloves, crushed
  • 10.00 gm smoked paprika
  • 7.50 gm ground cumin
  • 2 tsp ground coriander
  • 1 tsp dried oregano
  • 800g can Italian diced tomatoes
  • 300g sweet potato, peeled, chopped
  • 1 zucchini, sliced
  • 420g can Red Kidney Beans, drained, rinsed
  • 400g can Cannellini Beans, drained, rinsed
  • 200g pkt original corn chips, to serve
  • Sliced avocado, to serve
  • Sliced red chilli, to serve
  • Fresh coriander sprigs, to serve
  • Lime cheeks, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Add onion, mushrooms, and capsicums, stirring occasionally for 5 minutes until onion begins to brown. Add garlic, smoked paprika, cumin, coriander, and oregano, stirring for 1 minute until fragrant.
  • Combine tomatoes and 1/2 cup water in the pot and bring to a gentle simmer. Add sweet potato, zucchini, and beans. Cook covered over medium heat for 20 minutes or until vegetables are tender. Season with salt and pepper to taste.
  • Serve the chili con carne alongside crispy chips, sliced avocado, spicy chili, fresh coriander, and lime wedges for squeezing.

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