Vegan Mexican chilli sin carne
A delicious, vegan take on the popular Mexican dish, chilli con corne.
flavourless oil (e.g. sunflower)
red onion, chopped
courgette (zucchini), diced
bell peppers (capsicum), diced
red kidney beans
or use 4 tbsp tomato puree and make up to 250ml
whole cumin seeds
may be hot!
vegetable stock - Knorr Vegetable
Pots are ideal
salt & pepper
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.
Great additional side dishes include tomato salsa, guacamole and nachos.
© Mina Joshi, Give Me Some Spice