Vegan chilli con ‘carne’

For an easy family dinner, try this vegan and vegetarian-friendly chilli con 'carne', which is ready in under an hour.

INGREDIENTS
1 tablespoon extra virgin olive oil
1 red onion, chopped
200g small button mushrooms
1 red capsicum, chopped
1 yellow capsicum, chopped
3 garlic cloves, crushed
1 tablespoon smoked paprika
3 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
810g can crushed tomatoes
300g sweet potato, peeled, chopped
1 zucchini, sliced
400g can kidney beans, drained, rinsed
400g can cannellini beans, drained, rinsed
Corn chips, to serve
Sliced avocado, to serve
Sliced red chilli, to serve
Fresh coriander sprigs, to serve
Lime cheeks, to serve

METHOD

1. Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms and capsicums. Cook, stirring occasionally, for 5 minutes or until onion starts to brown. Add garlic, smoked paprika, cumin, ground coriander and oregano. Cook, stirring, for 1 minute or until fragrant.
2. Add tomatoes and 1/2 cup water. Bring to a simmer. Add sweet potato, zucchini and beans. Cook, covered, over medium heat for 20 minutes or until vegetables are tender. Season with salt and pepper.
3. Serve chilli con ‘carne’ with chips, avocado, chilli, coriander and lime cheeks.

Share this post