Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 8
The perfect meal-prep, a freezer-friendly dish made with pantry ingredients and fresh vegetables. A delicious meat-free hearty Vegan Chili con Carne that is perfect for a nutritious meal for your family!
Ingredients
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500g soy mince or any veggie mince
500g red kidney beans or 2 tins/cans
2 tins of chopped tomatoes or 750 ml passata
500 ml vegetable stock check my blog
3 bell peppers
2 medium carrots
2 celery stalks
2 medium onions
3 garlic cloves
1/4 c tomato purée (5 tbsp)
1 fresh chilli pepper
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon salt
Optional: Sweet potato or extra beans. If you want to eliminate the soy but still keep the protein levels, you can directly mix the quinoa into the mix.
How to make Simple Vegan Chilli con Carne
Step 1: Begin prepping your vegetables and beans. Finely dice the carrots, celery, bell peppers, garlic, onion, and fresh chilli pepper.
Step 2: Rinsed and drained the tinned kidney beans if using. Or pre-soak them for at least 4 hours to overnight, then cook separately.
Step 3: In a large saucepan, heat olive oil over medium heat. Once the oil is hot, saute the onion and garlic until soft.
Step 4: Add the spices, soy mince, and tomato purée or passata, or tined diced tomatoes into the pan. Continue to cook for about 3 to 4 minutes, stirring occasionally.
Step 5: Stir in the chopped tomatoes and veggie stock. Cook for 3 to 4 minutes more and bring the mixture to a boil.
Step 6: Once the mix begins to bibble, decrease the heat and simmer for about 3 to 4 minutes.
Step 7: Stir in the chopped peppers, celery, and carrots. Cook for several minutes. Alternatively, you can add the veggies right after the onion and garlic if you want them softer.
Step 8: At this stage, you can add the red kidney beans. Stir well and continue to simmer for a few minutes more or until the beans are heated through.
Step 9: Once done, serve quickly or store in freezer-friendly containers. Completely cool before placing it in the fridge. Keep this for up to 4 to 5 days in the fridge or up to 3 months in the freezer.
Step 10: Serve hot with sour cream or vegan yoghurt, fresh herbs, and lime. Or pair with brown rice or quinoa or as a baked sweet potato topping. Some love this as a tortilla filling, with corn chips and dairy-free cheese.
Note:
Replace the ingredients as you like. Use available vegetables, replace soy mince for extra beans, sweet potato or quinoa, etc.
Nutrition Facts:
Serving: 1bowl | Calories: 440kcal | Carbohydrates: 29g | Protein: 33g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 812mg | Fiber: 7g | Sugar: 6g
Ingredients
- 500g soy mince or any veggie mince
- 500g red kidney beans or 2 tins/cans
- 2 tins of chopped tomatoes or 750 ml passata
- 500 ml vegetable stock check my blog
- 3 bell peppers
- 2 medium carrots
- 2 celery stalks
- 2 medium onions
- 3 garlic cloves
- 1/4 c tomato purée (5 tbsp)
- 1 fresh chilli pepper
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon salt
- Optional: Sweet potato or extra beans. If you want to eliminate the soy but still keep the protein levels, you can directly mix the quinoa into the mix.
Instructions
Step 1: Begin prepping your vegetables and beans. Finely dice the carrots, celery, bell peppers, garlic, onion, and fresh chilli pepper.
Step 2: Rinsed and drained the tinned kidney beans if using. Or pre-soak them for at least 4 hours to overnight, then cook separately.
Step 3: In a large saucepan, heat olive oil over medium heat. Once the oil is hot, saute the onion and garlic until soft.
Step 4: Add the spices, soy mince, and tomato purée or passata, or tined diced tomatoes into the pan. Continue to cook for about 3 to 4 minutes, stirring occasionally.
Step 5: Stir in the chopped tomatoes and veggie stock. Cook for 3 to 4 minutes more and bring the mixture to a boil.
Step 6: Once the mix begins to bibble, decrease the heat and simmer for about 3 to 4 minutes.
Step 7: Stir in the chopped peppers, celery, and carrots. Cook for several minutes. Alternatively, you can add the veggies right after the onion and garlic if you want them softer.
Step 8: At this stage, you can add the red kidney beans. Stir well and continue to simmer for a few minutes more or until the beans are heated through.
Step 9: Once done, serve quickly or store in freezer-friendly containers. Completely cool before placing it in the fridge. Keep this for up to 4 to 5 days in the fridge or up to 3 months in the freezer.
Step 10: Serve hot with sour cream or vegan yoghurt, fresh herbs, and lime. Or pair with brown rice or quinoa or as a baked sweet potato topping. Some love this as a tortilla filling, with corn chips and dairy-free cheese.
Notes
Replace the ingredients as you like. Use available vegetables, replace soy mince for extra beans, sweet potato or quinoa, etc.
