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Chilli Con Veggie

Chilli Con Veggie

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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!
Course Chilli, Main Course
Cuisine American, Mexican
Diet Vegan, Vegetarian
Keyword chilli con veggie recipe, vegan chilli con carne
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4
Calories 454

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 454kcal | Carbohydrates: 40g | Protein: 18g | Fat: 29g | Saturated Fat: 5g | Sodium: 1317mg | Potassium: 1447mg | Fiber: 11g | Sugar: 11g | Vitamin A: 682IU | Vitamin C: 20mg | Calcium: 156mg | Iron: 6mg