I often get asked a few things but the main are “Where do you find the time” and “Being healthy is so expensive, how do you do it?”
Well, I thought today I’d answer these with this recipe for my vegan, chilli non carne.
Firstly, time… I always have essential cupboard and freezer go to’s and this recipe includes these. When I was a student, eh hum.. some 20 years ago now.. I lived off pasta, and my mums chilli which I adapted to a veggie option and this is where this recipe was born out of.
Its quick and easy, requires minimal effort and all the ingredients are pretty much there to hand whenever.
I have added veggies to this but if you don’t have them in, then you can still make the main and enjoy, no need to feel you cant make the full recipe.
On the cost front I think this whole meal, which serves four or does you for a few days of leftovers adapted into delish meals, works out at about £3.00 or $4.00 USD total. You can use the basics range for the tinned stuff or splash out on the organic, its your call.
I prefer to know that someone is eating a more well rounded meal and cooking it from scratch than worrying too much about organic or not. Its expensive and not for everyone so don’t feel the pressure if you cant stretch to that.
Hopefully, showing you the steps and just how simple it can be you will be able to enjoy as much as I do. In the notes Ive given loads of alternative serving options that will keep you going for days.
Let me know how you get on.
*If you aren’t vegan then the cooking time and cost would increase for any meat mince you use.
Vegan chilli non carne
Vegan, Vegetarian, gluten free
Prep 10 minutes
Cook 15 - 20 minutes
Cheap, Easy, Versatile
1 x Tbsp Organic coconut oil
Approximately 250g Vegan Mince
1 x Red onion, diced
2 x Garlic cloves, minced
2 x Cans plum tomatoes (chopped are fine too)
1 x Courgette, chopped and/or a Red or Yellow pepper chopped (more the better)
1 x Can kidney beans, drained and rinsed
For the chilli spice mix –
1 tsp Chipotle chilli paste (if you don’t have add an additional teaspoon of chilli powder)
1 tsp Mild chilli powder
1 dessert spoon organic raw Apple cyder vinegar
decent pinch of sea salt and a grounding of black pepper
*optional – 1 x tsp maple syrup (to sweeten the tomato sauce)
Start by chopping your red onion and mince your garlic.
Put a large, non stick frying pan onto a medium heat, add in your coconut oil. Once heated, add your onion and garlic and stir. Gently cook until the onion begins to soften and become slightly transparent.
Meanwhile, chop your courgette and/or peppers and add to the pan. Stir for about 2 minutes to coat and then add your mince. Combine and allow to cook for about 5 minutes, just to soften and slightly brown.
Now its time to make your spice mix.
Take a small bowl and add , your vinegar, chilli powder and a little sea salt and black pepper. Stir into a thin sauce. It will be quite watery. (if you don’t have chipotle chilli paste in next step this is where you add your additional chilli powder teaspoon to the sauce)
Put this mix to one side.
Add your chipotle paste to your mince mix and cook for a minute or two.
Now add your tinned tomatoes and mix.
Stir in your tomatoes and then add a little dash of your maple syrup just to sweeten these before adding your Chilli sauce mix.
Finally, get you can of kidney beans, drain and rinse in a sieve or small holed colander, add these into the mix and stir to combine.
Allow the chilli to simmer for about 10 minutes, stirring occasionally.
Whilst your chilli is simmering away, cook yourself some wholegrain rice or steam some greens such as broccoli, spinach, sugar snap, courgettes, green beans, kale etc etc.. it goes on.
Give your chilli a little taste, season if needs be and if you want it hotter add a little more chilli or chipotle paste.
Serve with your side and devour…
What I love about this recipe is how easy and delicious it is. You can enjoy for dinner or lunch. It transports well to work or college.
It can easily last for up to 5 days in the fridge and you can adapt each portion on how you serve it.
So for example:
- Serving with a baked sweet potato sprinkled with vegan cheese and a green side salad
- Serve in a wrap with some avocado, salad leaves, chopped tomatoes, sweetcorn.
- It makes a great taco mix.
- You can just have with a salad as its filling enough as is.
- Make into a nacho mix, make some guacamole, chop some chillis, add your nachos and your in.
You can also freeze it in to portions , just wait until its cooled and put into the freezer for up to a month. Defrost fully before re-heating.