We wish to celebrate the coming of the new year with some fresh ideas for vegans and non-vegans. Whether it’s to eat healthier, greener, or just different, we wish to help you this January!

Vegan Chilli con Carne

A staple in any students cooking, easy, filling, and plentiful. A recipe that will suit many tastes.

Ingredients

  • 300g Vegan Mince from any supermarket

  • 2 tablespoons of vegetable oil

  • 1 medium onion, diced

  • 1 red pepper, diced

  • 1 yellow pepper, diced

  • 2 red chilies, diced

  • 2 cloves of garlic, crushed or chopped thinly

  • ½ teaspoon of smoked paprika

  • 2 teaspoons of ground cumin

  • 3 teaspoons of ground coriander

  • 1 teaspoon of chili powder (or more if you are feeling spicy!)

  • 400g of canned chopped tomatoes

  • 500ml of tomato passata

  • 1 tablespoon of tomato puree

  • 1 vegetable stock cube

  • 400g of canned kidney beans, drained

  • 1 teaspoon of sugar

  • Salt to taste

  • 1 large bunch of coriander leaves, finely chopped

Cooking instructions

  1. Preheat oil in a large and, preferably deep, frying pan. Put in and cook the onion for about 5-6 minutes or until it begins to soften. Next, add red pepper and continue to cook for a further 5 minutes. Now, add chilies, garlic, and spices. Cook for 2 additional minutes stirring thoroughly.

  2. Stir in the tomatoes, passata, tomato puree, crush stock cube over the dish and sprinkle. Bring the dish to a simmer for about 8 minutes stirring occasionally. Put in the kidney beans, sugar, Meat Free Mince, cook on slight heat for additional 10 minutes.

  3. Stir in or lightly sprinkle the chopped coriander over the dish. We recommend you serve with rice, nachos, or pitta bread.