This vegan version of the popular chilli con carne is magic. Simple and comforting, this chilli is an excellent addition for a mid-week meal. It’s an extremely versatile chilli that works with just about anything. That’s my kind of dish!
Chilli Con Carne is a chilli dish with roots in both Northern Mexico and Southern Texas. The traditional chilli is, as the name suggests, made with ground meat. My veggie version uses a cunning mixture of mushrooms and walnuts to give a faux ground meat texture. This blend is so convincing that many of my non-vegan friends demand the recipe after they taste it at the dinner table.
Chilli Con Veggie is as versatile as it get’s. Traditionally the recipe is meant to be enjoyed with plain rice, but I have it with everything. It’s awesome on top of jacket potatoes, mixed in with crispy french fries, or rolled up in wraps. Honestly, this is so delicious you’ll find excuses to have it for breakfast!
This recipe is a winner with kids as well. Fussy eaters begon, this chilli works like magic. I find that this recipe paired my Sour Cream, some soft tortilla wraps and fresh guac will be a hit with everyone and anyone. Give this Chilli Con Veggie a try today!
This meal is around 91% less polluting than the average UK meal.
- Eating this recipe will save around 2.68 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.15 KM in a modern car.
- 500 g Chestnut Mushrooms (roughly chopped)
- 150 g Walnuts
- 2 Medium Onions (peeled and finely diced)
- 4 Cloves Garlic (peeled and finely diced)
- 1 Teaspoon Chilli Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Cumin
- 2 Teaspoons Dried Oregano
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Tomato Paste
- 1 (400g) Can Chopped Tomatoes
- 1 (400g) Can Red Kidney Beans (drained)
- 300 ml Vegetable Stock
- 1 Tablespoon Vegetable Oil
- Place your loosely chopped mushrooms into a food processor and pulse until they are shredded. There should be no large pieces of mushroom left. Be careful not to over pulse the mushrooms into a paste.
- Remove your mushrooms from the processor and reserve. Tip in your walnuts (no need to clean the processor before) and pulse until the walnuts resemble rough breadcrumbs. Remove the walnuts and reserve.
- Heat the tablespoon of vegetable oil in large deep pan over a medium heat. Toss in the onions and garlic and sweat for 2-3 minutes until the onions are soft and see-through.
- Tip in your mushrooms and walnuts and increase the heat of the pan. Cook the mushrooms for around 3-4 minutes, until the mushrooms start to loose some of their moisture and take a little colour.
- Pour in the soy sauce and mix into the cooking mushroom mixture. Cook for a further minute or so before adding all the spices (1 teaspoon chilli powder, 1 teaspoon paprika, 1 teaspoon cumin and 2 teaspoons oregano) and tomato paste into the pan. Stir to combine.
- Now pour in your chopped tomatoes, kidney beans and vegetable stock. Bring the pan to the boil, then turn down to a simmer, cover and cook for 20 minutes.
- Once your chilli has simmered, remove the lid of the pan, increase the heat and reduce the chilli until it is nice and thick (around 5 minutes). Then season to taste with salt and black pepper.
- Serve your chilli immediately, spooned over freshly cooked basmati rice or a crispy baked potato. Delicious.