Vegan Chilli Sin Carne
We recently asked our Instagram community if they’d ever struggled with being 100% plant-based. It turned out the answer was yes. So much yes. And it inspired us to turn your fess ups into tasty recipes, but no judgement if the pans stay in the cupboard.
This chilli sin carne recipe was inspired by Tamsin who told us about that time she ate Chilli con Carne - specifically, her kids leftover chilli con carne. We felt that to our core, so we created this recipe for Tamsins Tactical Leftovers, aka a chili sin carne, which is just as comforting and rich as the classic. Best of all, it requires just one pot and can be whipped together in under 40 minutes.
2 tbsp olive oil
260g red or white onion (one large), finely chopped
2 cloves garlic, minced
½ - 1 tsp salt, to taste
2 tsp chilli powder
1 tsp cumin
½ tsp paprika
1 red pepper, finely chopped
30g tomato paste
2 x 400g tin kidney or borlotti beans (or a mix)
1 x 400g tin chopped tomatoes
½ lime, juiced
100g plant based yoghurt
50g plant based cheddar, grated
2 avocados, chopped
Tortilla chips, optional
Heat the oil in a large pot over medium heat. Stir in the onion and sauté for 6-7 minutes, until it's starting to soften.
Finely chop the stems of the coriander (reserving the leaves for later) and add them to the pot along with the minced garlic. Sauté for 3-4 minutes, until the onions are starting to caramelise.
Add ½ tsp salt along with the chilli powder, cumin, paprika and finely chopped red pepper. Stir to coat the onions in spices, and cook for 3-4 minutes, until fragrant
Stir in the tomato paste and cook it down for 2-3 minutes, until starting to brown and stick to the bottom of the pot.
Add the drained beans, tinned tomatoes, 500ml of water and a pinch of salt. Bring the chili up to a boil, then lower heat to a simmer.
Simmer the chilli for 20-25 minutes, stirring occasionally, until it has thickened. Transfer ¼ of the chili into a blender and puree until smooth. Fold the pureed chilli back into the pot and stir until combined and creamy.
Add the lime juice, then taste for seasoning and adjust to taste.
Serve the chilli topped with a spoonful of yoghurt, grated cheddar, avocado, fresh coriander and tortilla chips.
by Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.