Vegetarian Chili Con Carne Recipe

Simple Vegan Chilli con carne Recipe Alphafoodie

WEBApr 8, 2020 · Heat the olive oil in a big saucepan over medium heat. Add the onion and garlic and fry until soft. Add the spices, soy mince, and …

Rating: 5/5(55)
1. Start by prepping the veg and beans. Finely chop the veggies - carrots, celery, bell peppers, garlic, onion and fresh chilli pepper.
2. If using tinned kidney beans then you'll want the beans rinsed and drained. Alternatively, you can pre-soak some dry beans ( for at-least 4 hours, or overnight). Then cook these separately and these will be ready to go.
3. Heat up the olive oil in a big saucepan over medium heat. Add the onion and garlic and fry until they are soft.
4. Add the spices, soy mince, and tomato purée/ passata ( tinned diced tomatoes also works). Cook for 3-4 minutes while stirring occasionally.

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Homemade Vegetarian Chili Cookie and Kate

WEBMar 10, 2020 · In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell …

Rating: 4.9/5
1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
4. Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)

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