I love chilli – without the carne is better all over. For me taste takes priority over everything, except for the nutritional value, and the fact that meat is not used in my recipes. This is satisfying to the palette, it is delicious, nutritious and so very full of flavour. Serve with my sour and mint cream and my green pepper proud corn bread (see separate recipe post for this)
Serves 3-4 portions
INGREDIENTS
- olive oil
- 400g of crushed tomatoes
- 1 large onion finely chopped
- 5 garlic cloves chopped
- 2 cups of veggie mince (either vegan burgers crushed, soya mince or any other vegan mince – I use Linda McCartney veggiemince myself)
- 1 tin of red kidney beans (240g drained and washed)
- 1 tsp sweet paprika
- ½ tsp chilli powder
- 2 tbsp tomato puree
- ½ a green pepper finely chopped
- 1 tsp brown sugar
- ½ tsp dried oregano
- ½ tsp coriander seeds (optional)
- salt & pepper to taste
- ¼ cup of water
METHOD
Pour some oil in a non stick frying pan, then fry the onion and garlic, but don’t allow it to stick or burn – a minute or two should do the trick. Next add the vegan mince (frozen or otherwise), mix it around a little until it thaws into the pan, and remember to stir at the same time. Now add the tomato puree, continue to mix and add the spices and herbs. Mix again, and cover for half a minute on a low heat at this point.
Now add the rest of the ingredients, except the green peppers and cover. Allow to cook on a low flame for around 45 minutes or so. Finally add the green peppers and a little water and continue to cook for a few more minutes. The green peppers will cook in the heat of the mixture as they are very finely chopped, and we want a little crunch for the texture here. Enjoy !
SOURED MINT CREAM – INGREDIENTS & METHOD
- ½ cup soya cream (I use Provamel)
- ½ cup vegan plain yogurt
- 1 tbsp finely chopped fresh mint, or 2 tsp dried mint
- 1 tbsp freshly squeezed lemon juice
- a few drops of extra virgin olive oil (optional)
- a little lemon zest – if you dare
- salt and pepper to taste
Using a fork, mix the ingredients above in a small glass bowl, and spoon over the chilli – or any other dish that calls for sour cream (it also works well on jacket potatoes).
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
Sounds so easy and delicious. I’m going to prepare it for my husband this evening. Being Indian, he only feels satisfied with heavily spiced food and this will be a nice change from the usual Indian dishes I’ve been preparing.
Thank you for sharing your healthy and cruelty-free recipes dear Miriam!
Hi Miriam, what a find your site is! and how wonderful to see you are so active creatively! I haven’t seen you in years. This really sounds yummy – will let you know what the rest of my tribe think of it once they’ve tasted it! Thank you for generously sharing!
Veroni, thanks for that – just a little tip – given your husband likes his food spiced up, you are going to want to add 1 teaspoon of chilli powder, so that it kicks a little – you will know his taste more than anybody else. Let me know how it goes (the cornbread marries well with it, so if you have the ingredients at home, it only takes a few minutes to prepare). – let me know how it goes ! Best, Miriam
It’s been a long time Isabelle, it’s true – but here I am immersed in the art of compassionate cooking – I love it, and it’s totally fullfiling – great to see you here, do try some of my eats, and let me have your thoughts – best, Miriam
This Chile con carne but senza carne really works! It is simply delicious – after cooking I threw already cooked penne to simmer in the paella dish with it and the kids just kept asking for more helpings! Super Miriam!!
Thanks Isabelle, glad you and the kids liked it, it’s always a great sign when kids like what we are eating since many kids are fussy about tastes and textures, but if the taste is right, then we win half the battle. No doubt your saucepan was empty, the kids tummy full and you a happy mum ! RESULT ! Keep well.
Yummy
I have not had Chilli for a long, long time, I cannot eat nightshades, but occasionally I can do it 🙂
Was going to make a curry tonight but Chilli has one me over 🙂
Thanks for your comment Jacqui – hope you enjoyed it !
This is a type of thing I love making. I must try this also, and I have a friend who is a chef and would also be interested I’m sure.
This creation of mine is dear to both myself and my palette – friends who tasted this loved it very much and said that it is as satisfying as any meat curry they have ever tasted ! No animals were harmed or used to make any of my dishes !
This was amazing, as are some of your other dishes. I will be posting on them also. My husband is finally enjoying my cooking, thanks to you!!! Much love to you, kind lady. 🙂
Elaine Hi there, so pleased that this was a dish well-enjoyed, and thanks for your feedback. Happy for your husband too who I am sure appreciates your wonderful endeavours – I send you all a big hug !!! (have you tried the cornbread recipe that I have? I so wish to get your views on that too at some point in the future Elaine ! Thanks !
Hi..I looked through your whole website but could not fine the mint and cream recipe. Can you please post it? You have a beautiful website..pictures are beautiful and I can’t wait to try everything! Thank you!
Tracey Hi, you will find the soured mint cream recipe with the Chilli recipe just scroll down in the ingredients and it’s there. posted in a minute ! – it was typed and for some reason omitted, so thanks for pointing it out. Best to you.
I made your Chilli Corn Carne recipe last night and all I can say that it was DIVINE!!! I bought the Redwood fake mince (I am from Australia and most mock mince here is disgusting! So luckily I was able to track down a good vegan mince). This is a total winner and my boyfriend loved it (he is not vegan/vegetarian – but I am trying to turn him around). Thank you for posting these delicious recipes and I look forward to cooking more of these!
You are welcome Leanne – glad you both enjoyed it. Look forward to your future comments on my other recipes. Keep well !
I would to say thanks for the recipes. I have only recently became vegan, and your tasty recipes have made it an easier transition.
thanks again Ted
Hi there Ted, you are totally welcome and am so glad to hear your very positive comment ! Stay Vegan !!!
Dear Miriam. Thanks so much for your lovely tasty ‘happy’ recipes. As a mother of 2 young girls – trying to cook vegan can be really hard – very fussy little monsters!! Your meals are usually very acceptable for them making meal times much happier and for that I am very grateful. Just a suggestion – why not rename you Chilli con Carne to Chilli Senza Carne (Italian for ‘without’). I just thought of that!!
ooops – just looled up Chilli con carne and it comes from Mexico so it should be Chilli Sin Carne – sounds even better!!
Hi Lindsy, I understand the point you are making and your reasons for suggesting it. However, I am also interested in attracting meat-eaters to my blog, in the hope that this will encourage some of them to try out vegan alternatives – I know this works from comments I’ve received on the MVV FB page in the past. With such a popular name as Chilli Con Carne, this dish is almost certain to show up well on Google, whereas a name like Chilli Sin Carne is likely to attract no traffic ! Regards, Miriam.
This looks really great and I can’t wait to try it. I was wondering if Textured Vegetable Protein is the same as veggie mince here, or if it would work? I bought some TVP awhile back, not really having a plan for it, and I’ve had a hard time finding a good recipe for it, and I’d like to use it up if I can. Thanks!
Hi Sara – TVP will work beautifully in this recipe, that’s for sure ! Enjoy ! Cheers !
Sooo yummi!
Made it for some friend who came over for dinner with some brown rice, and they could not get over how delicious it was.
They said that tastes even better tyhan the meaty version, and feels a lot healthier!
Thanks for the fab recipie!
Hi there Genevieve & welcome to my site – thanks so much for your wonderful comment, am thrilled to hear that your friends said it tasted better than the meaty version – truth is it does, but to hear it is lovely. I look forward to your future comments too ! Meantime, Cheers to you ! (P.S. I very strongly urge you to try out my cornbread with it next time – it compliments this dish 100%).
This chilli is fab! I have just made it for tonight’s dinner. I made double the amount as it needs to feed 6 hearty eaters! Thanks for your inspirational recipes. As a vegetarian for nearly 30 years i am exploring a vegan diet and your vegan delights make it very easy. I will buy some cornmeal and make the bread next time as it sounds divine!
Tracey Hi there and thanks so much for dropping by here, always great to have good feedback like this, and am delighted that you all enjoyed this dish. Allow me to say that please do try it with my cornbread, I know that you will love it because 1. It’s easy to make and 2. It compliments the chilli wonderfully – I just know that once you try it with it, you will make it again, and the cornbread also is amazing alongside my dumplings in a wild mushroom sauce too. I look forward to your future comments on my blog and all the best to you in the meantime !
This chili was delicious, as are all of your other dishes I’ve tried. Thank you for posting these fabulous recipes!
Hi there Veronica and welcome here. I am delighted that you have tried out and enjoyed my Chilli – how wonderful ! I do hope you enjoy my other recipes on my blog – do drop by again with your feedback as and when you try out some more. Very Best to you in the meantime.
I am going to try this tomorrow night…..I was watching a mexican cooking programme and although it wasnt vegetarian..she made a chilli and then added chopped apple and a banana and cooked it into the sauce……I am going to add this to your recipe…should be…DIVINE… every one of your recipes so far have been a great success……a big hug and much gratitude…..x
Linda Hi there and welcome here. So pleased that you are going to try this tonight – let me know how it goes with the addition of the fruit – may be there will be a second version !!! I love, love fruit with chilli and often add it to many of my curries. Cheers to you and thanks for dropping by here with your comment. Bon Appetite in advance !!!
oh Miriam..I made this this afternoon..and will eat it tonight. I did add the apple and banana to it…and it is to die for. I am sure it is just as nice without the fruit…but like you…I LOVE sweet with savoury. Then I was inspired to cook coconut rice to go with it…topped off with the lovely vegan cream…we will be in heaven. Its a fabulous recipe…( I did add a whole chilli as well..as we like it hotish)..I feel so sorry for all the people that will not be eating this tonight…lol..xxx
Linda Hi there and am so glad you are back with your feedback. Well, sounds like you’re onto a winner and with the addition of fruit, then that just gives it the extra edge – awesome ! Love chillies too and always add a little extra too – thanks for coming back with all this and hope that your heavenly dinner brings you many smiles and joy, all of which I am sure you deserve ! Cheers to you !
Miriam, your chilli is a thing of beauty and so thought all my family {see previous comment) Your food is inspirational x
Tracey Hi there and welcome here. Thanks for taking the time to pop here with your wonderful comment – very much appreciated !!! I look forward to your future comments on my blog. Very best wishes to you !
Hi Miriam! I’m very much looking forward to making this chilli!! Thanks for posting such lovely and cruelty free recipes!!!
Hi there Michelle and welcome here. It is my pleasure to present cruelty free and delicious recipes and thank you for mentioning this. Do let me know how the chilli goes and I do hope you enjoy it (it is a favourite in my home) – Very Best Wishes to you in the meantime !
Made this the other day and I’ve never really fancied chilli but did have a vege one at a food festival once. Thought I would give it a go as my boyfriend loves chilli (he is a meateater and doesn’t like meat substitutes). I thought it was great and he really enjoyed it too. I now live in hope of cenverting his attitude to vege/vegan food.
Lesley Hi there and thanks for dropping by with your feedback. I am delighted that you and your non-vegan boyfriend both enjoyed this recipe. The key to good food is taste, and if it’s vegan and delicious, then converting to a vegan diet/lifestyle becomes that much easier and pleasurable. Best to you !
Hi Miriam, I’ve just made this for dinner (in London!); I didn’t have any green pepper unfortunately but I had a pack of mini (red, yellow and orange) sweet peppers which I substituted and it has come out FANTASTICALLY!! Thank you so much again for your truly mouthwatering recipes 🙂 x
Alex Hi there and welcome here. I am delighted that you made and enjoyed my chilli. I think that your choice of peppers must have enhanced the flavours further – good on you ! I very much look forward to your future comments on my blog and best wishes your way in the meantime !
Made this tonight, so delicious. Used it as a burrito filling with rice. Thanks Miriam. 🙂
Hi there Jessica, so glad you enjoyed it and sorry for the late reply – have come across some comments that went to the equivalent of my ‘others folder’ Hope you enjoy many more of my recipes from my blog ! 🙂
Lovely recipe, thank you, went down a treat on jacket potato es, liked the cream and lemon zest and mint idea too, but without souring.
So very glad you made and enjoyed this Catherine, and hope you enjoy many more from my blog in 2017 ! Cheers ! 🙂