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Warming Chilli Con Carne // Vegan + GF + RSF

11 / 07 / 2018

This is a warming staple dish that works wonderfully as is, along side some rice or quinoa, OR (if you're wanting to live a little) over some corn chips with some vegan cheese and avo on top. It's flavourful and full of all the good stuff, beans & veg. It's a weeknight-wonder as they say !! Anyhoo it's pretty simple stuff and is a great recipe for TVP users, or enjoyers or those who want to experiment with the stuff. It's around the place these days in health food shops and what-not, but if you can't find it ANYWHERE then may I point you to the internet because you'll definitely be able to get some shipped to wherever you are.

Serves 6-8

Ingredients

Method

  1. In a medium bowl, combine the TVP, vegetable stock along with 2 cups of warm water. Set aside to absorb all the water and do it's thing.
  2. In a large pot, saute the onion and garlic in a little olive oil until soft and lightly golden brown.
  3. Add the diced capsicums, sauteing for a few minutes more until they are slightly softened and caramelised.
  4. Add all the spices and stir for a minute or two - being careful not to burn them. Add the tomato paste, stir to combine and coat everything, then add the tomatoes, kidney beans, 1 x 400g tins worth of water and the TVP (along with any left over water in the bowl that it was soaking it). Stir to combine then add the cocoa powder and coconut sugar along with a sprinkle each of salt & pepper. Bring to the boil, pop on the lid and reduce the heat - leaving to simmer for 30 minutes.
  5. Stir before serving over rice, quinoa, corn chips (whatever you fancy) along with some coconut yogurt, coriander, lime and avocado if you have some/want to. Enjoy!