This is a wonderful rich chilli – very easy to make and great with tortilla chips, rice and a guacamole. I usually make enough for the next day. Love the heat from the chillies and the sauce is to die for. Let’s go chilli up . . .
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INGREDIENTS
1 Tbsp olive oil
2 red chillies, finely chopped
2 cups pre-cooked red kidney beans
1 onion, very finely chopped
2 cloves garlic, finely chopped
1 Tbsp tomato puree
3 cups passata tomatoes
1 red bell pepper, chopped (as you wish)
2-3 cups vegan mince/crumble (e.g. Gardien) of your choice
2 heaped tsp paprika (nice to try 1 tsp smoked paprika)
¼ cup water
salt to taste
METHOD
- Saute your onion, then add your spices, garlic and chillies, and continue to saute for a couple of minutes.
- Then spoon in your tomato puree.
- Now add your mince and passata, and simmer for half an hour. Then add the remaining ingredients, and allow to simmer for a further couple of minutes.
- Serve on top of rice or however you wish.
If you like this recipe, after you’ve made it could you please scroll down to the comments box below and let me know how you got on. Thanks !
All recipes & content © Miriam Sorrell www.mouthwateringvegan.com 2010
What is vegan mince?
Hi Debi. Vegan mince is known as ‘crumble’ in the US a meat crumble that non vegans use for burgers, bolognese etc. So a vegan version would be a vegan crumble. I believe there are several brands sold in the frozen section of many supermarkets. Hope you make and enjoy this !
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This is one hearty and lovely Vegan chili and would be perfect for those cold winter months! This could also be served with croissants or garlic toast. 🙂
Hi Michael, garlic toast sounds nice, I must agree ! 🙂