Veggie chilli con carne

Name: How to cook Veggie chilli con carne - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Rachel

Veggie chilli con carne

#oxfordstudents A store cupboard favourite, you can’t go to far wrong with a nice, wholesome chilli con carne. You can serve this with brown rice, jacket potatoes, nachos a chunk of sourdough bread or a green salad. You can pimp it up with anything you like - a wedge of lime and a sprig of coriander, a sprinkling of dairy or vegan cheese, a dollop of sour cream or a mashed avocado. If you have a house to feed just double the recipe! Some people like to add a splash of red wine or even a chunk or dark chocolate at the same time as the tomatoes. It’s not needed, I didn’t and it was delicious!

Ingredient

1 tin

tomatoes

1 tin

kidney beans

1 packet

vegan mince

large handful of mushrooms (any)

1 clove

garlic

level teaspoon of chilli powder

1 tablespoon

oil

Cooking instructions

* Step 1

Heat the oil in a pan. Chop the mushrooms and garlic and fry in the oil until mushrooms are soft. Add the vegan mince and fry for 3 minutes.

* Step 2

Drain and wash the kidney beans and add to the pan. Add the tin of tomatoes and increase the heat to a slow simmer. Add your chilli powder and a teaspoon of chopped fresh or dried chilli (or to your taste).

* Step 3

Cook on medium heat for around 15 minutes. You can add more tomatoes or a little water if it looks to dry. Serve with your choice of side (I chose brown rice) and a topping from the options above. Mine was vegan sour cream, yum!