vegan chilli con carne display image 0961d730

Vegan Chilli Con Carne! ?

Vegan Chilli Con Carne! ?

1 large onion
1 red capsicum
2 garlic cloves or garlic powder
1 tbsp oil
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
300g dried Texturised Vegetable Protein (TVP)
1 tsp Massel Beef Stock Powder
400g can chopped tomatoes
100g dried black beans
100g dried Kidney beans
(You can use canned beans but make sure they’re rinsed well)

If using dried beans, follow packet instructions for soaking and boiling to prepare first.

Combine the TVP, the 1tsp of beef stock powder and enough boiling water to cover. Stir and set aside to rehydrate.

Add oil, capsicum, garlic and onion to pan and sauté.

Once onion begins to turn translucent add rehydrated TVP and fry off for a few minutes.

Add spices and stir through.

Add tinned tomatoes including liquid and stir through, if it’s too dry add a little water to help combine it all.

Add beans and stir through.

Leave to simmer for 10 minutes.

Serve over rice, as a taco filling, on nachos etc

Add more chilli or less depending on how hot you like it.

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