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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. My family loves this recipes with rice, on crispy nachos, and best of all, with creamy polenta. Simply serve a ladleful or two of this brown beauty on carbs of your choice, top it with creamy avocado and voila, dinner is served!

Hope you give this a try, along with our other beautiful plant-based recipes for a clean and green future. Happy cooking!

Image by Luisa Brimble
Ingredients ​for Chili-non-Carne

  • 30g Papa’s Grove olive oil

  • 1 onion (approx. 70 g), chopped

  • 2 garlic cloves

  • 250g 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

Recipes

  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 plant based mince; 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.

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