Vegan Chilli Con Carne
This Vegan Chilli Con Carne recipe is one of my favourite recipes. It is a recipe that I learnt early on in my plant-based journey. It is so easy to make I find myself making it a lot.
When I first started a plant-based diet I wanted an easy dish that could easily add a variety of vegetables, beans and rice. This Vegan Chilli Con Carne provided me with that. It uses a combination of pantry staples and fresh produce. My sister and I love to eat this, especially in winter when we are after something hearty that will keep us full and warm.
This recipe is versatile in that you can serve it in different ways. Serve with rice, on a baked potato, as chilli cheese fries or mixed with mac and cheese. You can easily freeze leftovers for future meals. I like to freeze it in serving portions for when I am too busy or not in the mood to cook a full meal. I can easily defrost and reheat when I'm hungry.
This easy Chilli Con Carne is approachable to every skill level and is quite versatile. It makes a great year round dish made from a combination of pantry staples and fresh produce. This chilli can also be easily frozen for a meal that can be reheated when times get busy.
- 1 Medium Onion (I usually use a brown or white onion)
- 5 Cloves of Garlic Crushed (We love garlic in my house, you can use less if you are not a fan)
- 1 Capsicum (You can use any colour)
- 1 Medium Carrot Grated
- 1 Jalapeno Chilli Chopped (If you do not want it too hot remove the seeds from the jalapeno)
- 1 Can Diced Tomatoes
- 1 Can Black Beans
- 1 Can Kidney Beans
- 2 cups Vegetable Stock
- 1 tsp Cumin
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper
- 2 tsp Olive Oil
- 1 Lemon (*Optional squuze some lemon juice over your chilli before eating.)
In a pot sauté the onion and capsicum in the oil on medium heat for about 5 minutes.
Add the crushed garlic and continue to sauté for another 1-2 minutes. Stir to keep from burning.
Mix in the tomatoes, cumin, smoked paprika, pepper, onion powder and cayenne pepper. Cook for another 3-5 minutes stirring occasionally.
Add the remaining ingredients, salt, vegetable stock, carrot and beans. Increase the heat and simmer for 30 minutes stirring occasionally.
If you want a thicker chilli take a cup of the chilli mixture and blend. Return it to the rest of the mixture and stir through the remaining mixture.
- Serving
You can serve the chilli con carne with rice, over a baked potato or fries, with corn chips or you can mix it into some mac and cheese to make chilli mac and cheese.
- Toppings
You can top it with avocado, vegan sour cream or some vegan cheese or vegan cheese sauce.
Add a squeeze of lemon juice over your chilli.
You can store the chilli in an air-tight container in the fridge for a week.
If you want to freeze it, put it in a freezer-safe container. It should keep in the freezer for 2 months. When you want to eat it you can easily reheat it in the microwave for about 3 minutes depending on your microwave.