A delicious, vegan take on the popular Mexican dish, chilli con corne.
Prep Time15 minutesmins
Cook Time45 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: mexican, vegan
Servings: 4
Author: Mina Joshi
Ingredients
4tbspflavourless oil (e.g. sunflower)
1largered onion, chopped
2clovesgarlic, minced
1courgette (zucchini), diced
2largecarrots, diced
2bell peppers (capsicum), diced
400gcanred kidney beans
200gcansweetcorn
1canchopped tomatoes
250mltomato passataor use 4 tbsp tomato puree and make up to 250ml
Spices
1tbspwhole cumin seeds
2tbspground cumin
1tbspground coriander
2tsppaprika
1tspsmoked paprikamay be hot!
1tspancho chillioptional
1bay leaf
1cubevegetable stock - Knorr Vegetable Stock Pots are ideal
salt & pepper
Instructions
Wash, peel and prepare the vegetables as in the ingredients list. There's no need to peel the courgette.
Place a large saucepan on a medium heat, add the oil and cumin seeds.
When the cumin seeds start to darken, add the onions and a little salt. Cover for 2-3 minutes until the onions start to go soft & translucent.
Add the minced garlic and stir to release the aroma. Cover again for another 2-3 minutes until the garlic aroma reduces and before it turns brown.
Now add the ground cumin, coriander and paprika (including the smoked paprika) and stir for 1-2 minutes, until the spices combine.
It's time for the vegetables: add the courgette, carrots and peppers to the pot and stir to cover with the spices.
Now add the kidneys and sweetcorn, stirring to combine.
Pour in the can of chopped tomatoes and passata. The liquid should cover the vegetables and beans. If not, just add more passata or hot water. Add the stock cube and stir to help dissolve.
Finally, add the bay leaf and the ancho chile if you have it.
Cover and raise the heat until slightly bubbling, then reduce to a simmer for at least 20 minutes. You can simmer for up to an hour for an intense flavour.
When ready, serve with rice or quinoa.
Notes
Great additional side dishes include tomato salsa, guacamole and nachos.