Vegan chilli sin c
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Vegan meals never really appeared much in my diet when I was younger. My mother is an incredible cook. Like no other. (I may be biased). She makes amazing spaghetti bolognese, grilled chops, curries, shepherds/cottage pie, and roast dinners. Oh her roast dinners 😍😍😍
Those meals always contained lots of veggies but were never vegetarian alone – not that I am complaining. Not at all. I only really started to consider vegan and vegetarian meals when I was a student because I had very little money and the money I did have was spent on nights out and alcohol. No regrets 🤷♀️
In the hallowed halls of Raleigh Park, this Vegan Chilli Sin Carne was created. It is super simple to throw together and easy on the pennies – full of tinned beans, peppers, onions, tinned tomatoes and spices. More recently I’ve been adding extra zesty guacamole which balances out the rich, spicy tomato sauce. Vegan chilli is great on top of rice or baked sweet potato, in between tortillas in the form of a quesadilla or smothered on top of nachos. Oh yes,
Vegan Chilli Sin Carne FAQ
Allow the chilli to cool at room temperature for no more than two hours. Transfer the chilli to an air-tight Tupperware container and pop into the fridge. Consume within 3-4 days.
Once cooled, transfer the chilli to a freezer-safe container and pop into the freezer. Use within 6 months.
To defrost the chilli transfer it from the freezer to the fridge and leave it to thaw. This can take up to 24 hours. Alternatively, you can use the defrost setting on your microwave to thaw the chilli.
Transfer the chilli to a saucepan and pop onto the stove to heat. Simmer the chilli on the stove for approximately 5 minutes, stirring regularly, until the chilli is hot throughout. You could also use the microwave to reheat the chilli. Place the chilli into a microwave safe container and heat on full power for 2-3 minutes, stirring halfway through. Ensure the chilli is piping hot all the way through before serving. If it is not, heat for a little longer.
Chilli can be eaten cold, however, be sure it has been stored correctly before doing so.
I have served this recipe with guacamole, but there are a number of other things you could serve to accompany chilli:
🍠 Baked potatoes – regular or the sweet variety.
🍟 Tortilla chips
🥔 Potato wedges
🧀 Cheese (vegan or regular)
🍚 Rice or other grains
🥛 Sour cream
Why you should make this Vegan Chilli Sin Carne
- It’s cheap! You can buy tins of tomatoes and beans for pennies. Or buy dried beans in bulk and soak them for an even cheaper meal.
- This recipe a fab meal to make in bulk. Freeze extra portions for those nights were the fridge might be looking a little empty…
- It is well balanced. The beans provide a good dose of protein, carbohydrates and fibre while the avocado in the guacamole is full of healthy fats.
- Vegan chilli is filling – that fibre, protein and fat do a great job at keeping you satiated until your next meal. No grumbly tummies!
- And it’s versatile! I have used this vegan chilli for all sorts of things- as a filling in enchiladas, fajitas and quesadillas, as a topping for nachos and jacket potatoes or just as it is, served with rice.
Other vegan recipes to try…
- Vegan Bolognese With Mushrooms and Lentils
- Vegan Broccoli Soup Recipe with Edamame and Miso
- Vegan Chocolate Orange Tart Recipe
- Peanut Butter Banana Breakfast Bar Recipe
- Peanut Tofu Noodle Bowl
- Vegan Black-Eyed Bean Stew from The Minimalist Vegan
Vegan Chilli Sin Carne with Guacamole
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Featuring lots of beans, peppers and onions this vegan chilli sin carne is not only comforting and filling, it’but it’s also healthy too!
- 1 tbsp oil
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 red pepper, diced
- 1 tin mixed beans in water, liquid drained
- 1 tin kidney beans in water, liquid drained
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/2 – 1 tsp chilli powder
- 1/2 tsp cinnamon
- 2 tbsp tomato puree
- 1 tin of chopped tomatoes
- 200ml vegetable stock
- Salt and pepper to taste
For the guacamole
- 1 avocado, skin and pit removed
- Juice of 1 lime
- 1 garlic clove, minced
- 1/2 tbsp oil
- Salt & pepper to taste
- Either baked sweet potatoes or wholegrain rice
- Heat a large casserole pot to a medium heat.
- Add the onion and sauté for 5 minutes until translucent then add the red pepper and sauté for 5 minutes until slightly softened. Add the garlic and sauté for 1 minute.
- Pour in both the mixed beans and kidney beans to the pan and then add the spices. Sauté for 1 minute then add in the tomato puree. Stir into the vegetables. Add in the chopped tomatoes and vegetable stock. Stir everything together.
- Bring the mixture up to a boil and then down to a simmer. Leave the mixture to simmer for up to an hour, until the sauce has thickened. If the mixture becomes too dry add in extra water until it reaches your desired consistency. Taste and add salt and pepper to taste.
- While the chilli is simmering make the guacamole. Mash the avocado with a fork along with the garlic, lime and olive oil. Season with salt and pepper to taste. Leave aside until you are ready to serve.
- To serve spoon the chilli over the baked sweet potatoes or rice and add a dollop of guacamole on top.
Keywords: Vegan chilli, bean chilli, vegan dinners, chili, chilli con carne
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