‘The best chilli con carne’ – quite a statement, but one I believe to be true!
Not only is this a healthy, guilt free recipe, it is also completely vegan and packed full of glorious goodness. And yummy. Don’t forget that!
Even when I wasn’t a pescetarian, I have always eaten vegetarian chilli (because my fabulous momma is a vegetarian) and I don’t think you can tell the difference. And hopefully, when you try this vegan chilli, you will agree!
Usually, I would serve mine with either fluffy white rice, or spoon it into a wrap to make a burrito with sour cream, guacamole and salsa.
On this occasion, for a healthier/cleaner alternative, I made nifty little ‘cups’ out of lettuce leaves and served my chilli with avocado, vine tomatoes, and garlicky mushrooms and peppers.
The chilli is mainly made up of quorn mince, kidney beans and lentils – I am completely obsessed with beans and legumes, they are super easy to cook, really good for you, and the perfect vegetarian substitute for meat!
To make it ‘the best chilli con carne’, I also add peppers, mushrooms, sweetcorn, onion, garlic, tomatoes, and lots and lots of herbs and spices!
The Best Vegan Chilli
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 bag of quorn mince
- 1 400g tin of chopped tomatoes
- 1 400g tin of kidney beans
- 1 cup of lentils (pre-soaked)
- Mushrooms, sliced
- Red Pepper, cubed
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- Fresh chilli/chilli flakes to taste
- Salt and pepper to taste
Mushrooms and Peppers
- 2 teaspoons finely diced onion
- 1/2 clove of garlic, finely diced
- Mushrooms, sliced
- Red Pepper, sliced
- 1 handful spinach
- 30ml passata
- 1/2 teaspoon paprika
- 1/2 avocado, cubed
- Lettuce cups
- Vine tomatoes
- In a large pan over a medium heat, fry the onion and garlic until softened
- Pour in the quorn mince and continuously stir for around 3 minutes before adding all the spices
- Add the mushrooms, peppers, sweetcorn and chopped tomatoes and cook for around 7 minutes
- Add the kidney beans and lentils – if you need more sauce, either add some passata or fill the chopped tomato tin with water and add as much as necessary
- Bring this to the boil, before covering and allowing to simmer for around 10 minutes. Make sure you stir every now and again
- Now you can oven roast the vine tomatoes. Simply place on a tray, drizzle with a little olive oil/fry light and salt and cook on a medium-high heat until bubbling
- Whilst the chilli is simmering, heat a small pan over a medium heat and fry off the onion, garlic, mushrooms, peppers and spinach. This should take around 2-3 minutes before the veg starts to soften
- Add paprika and passata and continue to cook on a medium heat for around 2 more minutes
- Now you are ready to serve
To serve my healthy chilli cups, I placed four lettuce leave on a plate and filled with the chilli.
To this, I added the garlicky mushrooms and peppers and sprinkled over the diced avocado.
And then the oven roasted vine tomatoes!
I love the idea of making your own guacamole to spoon over instead of diced avocado, and you could add cheese and sour cream for a non vegan option!
But there you have it, I hope you enjoy!