Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, vegan chilli con carne. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Vegan chilli con carne is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Vegan chilli con carne is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook vegan chilli con carne using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vegan chilli con carne:
- Make ready 2 large white onions
- Make ready 2 red or orange bell peppers
- Make ready 5 pieces jar jalapeños
- Take 4 cloves garlic or 2 heaped tsp garlic paste
- Prepare Chilli powder
- Prepare Ground cumin
- Prepare Paprika (not smoked)
- Prepare Salt and pepper
- Take 250 g red lentils
- Take 4 tins chopped tomatoes
- Take 2 tins red kidney beans
- Make ready 2 tins chickpeas
- Make ready 1 bunch coriander
Enjoy with some brown rice, homemade guacamole, homemade salsa and homemade tortilla chips (recipe below). This vegan chilli con carne is perfect for a healthy, meat-free meal. If you're a meat-eater, the roasted butternut squash and smoky flavour from the chipotle paste means that you won't miss the taste of meat whatsoever in this vegan dish, we promise. Method Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil.
Steps to make Vegan chilli con carne:
- Finely chop the onions and chop the peppers into small pieces. Heat oil in a large pan on a medium heat. Add the onions and peppers and fry for 3-4 minutes. Stirring frequently.
- Using a mortar and pestle or a food processor grind the garlic and jalapeños until they become a paste. Or chop them very finely.
- Add the garlic & jalapeños to the pot along with 2 tbsp chilli powder, 1 tbsp of ground cumin, 1 heaped tsp paprika and a pinch of salt and pepper. Stir well.
- Add all the chopped tomatoes and 500ml water to the pan and stir. Then bring the pot to the boil.
- Then add the lentils with another pinch of salt and pepper. Turn the heat down to low and simmer for 15 minutes with the lid on. Keep an eye on it, stir it occasionally to make sure it doesn't stick and if it looks too dry you can add more water but I didn't find that necessary.
- Then add the kidney beans and chickpeas to the pot with an extra 1 tbsp ground cumin and 1 tbsp chilli powder. I know this sounds like a lot of chilli powder but with all the tomatoes it's the perfect amount.
- Simmer for 30 minutes then take off the heat. Finely chop the coriander and stir through. Then serve over rice of your choice.
If you're a meat-eater, the roasted butternut squash and smoky flavour from the chipotle paste means that you won't miss the taste of meat whatsoever in this vegan dish, we promise. Method Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Serve your chilli con Carne hot with sour cream (or vegan yogurt), fresh herbs and lime. I like to pair mine with brown rice or quinoa, or even as a topping for a baked sweet potato. You can also use the chilli as tortilla filling and make delicious vegan burritos or serve wit corn chips and dairy-free cheese for a nachos style dish.
So that is going to wrap this up with this special food vegan chilli con carne recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
