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Chili-non-Carne

-Serves 4-5
Probably one of the most wholesome vegan meals I have had in a very long time, my Chili-non-Carne is thick, luscious, meaty and everything a chili should be. What’s even better - it’s made with vegan, plant-based mince, tastes incredible and is extremely satisfying. Enjoy the recipe!

Ingredients ​for Chili-non-Carne

30g Papa’s Grove olive oil
1 onion (approx. 70 g), chopped
2 garlic cloves
240g or 1 pack Omnipork mince (vegan plant-based mince)
1 teaspoon sweet paprika powder
1 teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground cayenne pepper, or to taste
2 tablespoons tomato paste
1 tablespoon GF dark soy sauce, optional
400 g canned chopped tomatoes
600 g potatoes, diced (approx. 1 cm)
300 g vegetable stock or water
400g canned kidney beans, drain and use
2 teaspoons sea-salt
1/2 teaspoon ground black pepper
1 teaspoon sugar
Handful parsley leaves, chopped
250 g red peppers, diced
20g vegan 70% dark chocolate, chopped into pieces
1 Avocado, to serve
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​Recipe 
  1. Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2-3 minutes. Add the garlic and fry another minute.
  2. Add ground Omnipork; fry for 2-3 minutes.
  3. Add the cumin, oregano, paprika, cayenne pepper, soy sauce and tomato paste and cook, stirring about 2 minutes.
  4. Add the tomatoes, potatoes, vegetable stock, and beans. Season with salt, sugar, and pepper, stir in the parsley, and bring to a simmer over low heat.
  5. Cover and cook, stirring occasionally, until the chili thickens slightly, about 1 hour.
  6. Add diced peppers, and chocolate; cook on medium heat for 5-7 more minutes until peppers are slight soft and the sauce thick and luscious. Serve hot with rice, or tortillas chips topped with freshly sliced avocado.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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