Chilli Non Carne

Chilli non carne has to be one of my absolute favourite things to make for weekly meal prep!

It’s packed full of protein, fibre, iron and B vitamins. And it makes for such a filling and delicious meal, that’s also soo easy to make.

Guaranteed to be a winner with the whole family, whether they are plant based or not!

I used a combination of beans and textured vegetable protein as a plant based meat alternative, which I think is the perfect combo for an authentic chilli! The TVP can also be exchanged for crumbled tofu or tempeh, or any kind of vegan mince.

This recipe makes about 4 serves.

Ingredients:

• 1 tsp olive oil

• 1 onion, diced

• 4 cloves garlic, monced

• 2 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tbsp smoked paprika

• 150g textured vegetable protein, covered with boiling water for 15 minutes (see Notes for subs)

• 1 tbsp balsamic vinegar

• 1 can diced tomatoes

• 2 red capsicums, chopped

• 1 can kidney beans, drained and rinsed

• 2 tbsp tomato paste

• 1 cup veggie or vegan ‘beef’ stock

• 2 tsp dried oregano

• 1 cup frozen corn kernels

• 1 tsp salt, or to taste

• Black pepper and chilli, to taste
  

Method:

1. Heat olive oil in a pan, then add onion, garlic and spices. Sauté for about 2 minutes.

2. Add your rehydrated TVP (or alternative) and sauté until slightly browned and onions are soft, then deglaze the pan with balsamic vinegar.

3. Add your chopped tomatoes, capsicum, kidney beans, tomato paste, stock and oregano. Bring to a simmer.

4. After about 20 minutes, season to taste with salt and pepper, and add corn. Cook for another 5-10 minutes.

5. Serve with rice, pasta, in a burrito or whichever way you prefer!

Notes:

• Instead of TVP, you could use approximately 500g crumbled firm tofu or tempeh, or 1 pack of vegan mince alternative.

• Feel free to add any other vegetables to this chilli to bulk it up, such as zucchini, mushrooms, kale etc!

• This recipe keeps well in the fridge for up to a week and is great for freezing too.