Recipe: Appetizing Vegan chilli con carne

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We hope you got insight from reading it, now let's go back to vegan chilli con carne recipe. To make vegan chilli con carne you only need 24 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Vegan chilli con carne:

1. Get 2 tablespoons of vegetable oil or olive oil.
2. Get 1 of white onion, finely diced.
3. Get 2 cloves of garlic, finely diced.
4. Get 500 g of quorn mince.
5. Prepare 2 of assorted peppers, sliced into chunks or finely chopped.
6. Provide 1 teaspoon of ground cumin.
7. Get 1 teaspoon of paprika (or hot paprika).
8. Provide 1 teaspoon of hot or mild chilli powder.
9. You need 1 teaspoon of ground cinnamon.
10. You need 1/2 teaspoon of chipotle chilli flakes.
11. Prepare 2 teaspoons of sliced pickled Jalapeño (any jar brand).
12. You need 2-3 teaspoons of granulated sugar.
13. Get 400 g of can chopped tomatoes.
14. You need 1 of vegetable cube stock.
15. Provide 250-300 ml of water.
16. Take 2 tbsp of tomato purée.
17. Get of to taste salt and pepper.
18. Provide 410 g of can red kidney beans, drained.
19. You need 1 tbsp of cocoa powder, optional.
20. Prepare of To serve:.
21. Use of Steamed basmati rice.
22. Take of Taco shells.
23. Get of Soured cream.
24. Use of Grated cheddar cheese.

Steps to make Vegan chilli con carne:

1. Add the oil and onions to a large pot or saucepan. On medium heat cook onions until soft and translucent..
2. To the pot add garlic and fry until soft. Then add peppers and cook until softened. Now add the chilli, paprika, cumin, chipotle chilli flakes and cinnamon powder. Stir well and occasionally and cook for a further five minutes..
3. Add the quorn mince to the mixture and stir till cooked through. Crumble vegetable stock cube and water into the pot..
4. Add the chopped tomatoes, sugar, tomato paste, beans, Jalapeño, coco powder (optional) and season to taste (add more spices or salt and pepper if necessary) and stir. Bring to a boil and when it begins to bubble, then reduce heat to low and simmer for 20-25 minutes..
5. Serve with steam basmati rice or some taco shells and a dollop of soured cream. Tip: if there is any con carne left, once it has cooled place in ziplock bag or airtight food container and freeze for up to 3 months. Alternatively, keep in fridge and consume within 4 days..

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