Simple Way to Make Quick Vegan chilli con carne - Free Download

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Before you jump to Vegan chilli con carne recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Spend less Money In The Kitchen.

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A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old ones that are more than ten years old. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won't have to operate as often.

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We hope you got benefit from reading it, now let's go back to vegan chilli con carne recipe. You can have vegan chilli con carne using 24 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Vegan chilli con carne:

1. Provide 2 tablespoons of vegetable oil or olive oil.
2. Prepare 1 of white onion, finely diced.
3. Get 2 cloves of garlic, finely diced.
4. You need 500 g of quorn mince.
5. Take 2 of assorted peppers, sliced into chunks or finely chopped.
6. Get 1 teaspoon of ground cumin.
7. You need 1 teaspoon of paprika (or hot paprika).
8. Prepare 1 teaspoon of hot or mild chilli powder.
9. You need 1 teaspoon of ground cinnamon.
10. Use 1/2 teaspoon of chipotle chilli flakes.
11. Use 2 teaspoons of sliced pickled Jalapeño (any jar brand).
12. Get 2-3 teaspoons of granulated sugar.
13. Get 400 g of can chopped tomatoes.
14. You need 1 of vegetable cube stock.
15. Prepare 250-300 ml of water.
16. Take 2 tbsp of tomato purée.
17. Use to taste of salt and pepper.
18. You need 410 g of can red kidney beans, drained.
19. Provide 1 tbsp of cocoa powder, optional.
20. Provide of To serve:.
21. Prepare of Steamed basmati rice.
22. Get of Taco shells.
23. Provide of Soured cream.
24. Take of Grated cheddar cheese.

Steps to make Vegan chilli con carne:

1. Add the oil and onions to a large pot or saucepan. On medium heat cook onions until soft and translucent..
2. To the pot add garlic and fry until soft. Then add peppers and cook until softened. Now add the chilli, paprika, cumin, chipotle chilli flakes and cinnamon powder. Stir well and occasionally and cook for a further five minutes..
3. Add the quorn mince to the mixture and stir till cooked through. Crumble vegetable stock cube and water into the pot..
4. Add the chopped tomatoes, sugar, tomato paste, coco powder (optional) and season to taste (add more spices or salt and pepper if necessary) and stir. Bring to a boil and when it begins to bubble, then reduce heat to low and simmer for 20-25 minutes..
5. Serve with steam basmati rice or some taco shells and a dollop of soured cream. Tip: if there is any con carne left, once it has cooled place in ziplock bag or airtight food container and freeze for up to 3 months. Alternatively, keep in fridge and consume within 4 days..

For a truly vegan chilli look for vegan mince here, or use Quorn for a veggie chilli (contains egg white). For some great veggie options, check out our vegetarian curry, vegetarian paella and other vegetarian recipes. Method Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Compared to chili con carne (meaning, with meat), our healthy and savory vegan bean chili is low in fat and high in fiber, setting you up for diet success! I like to pair mine with brown rice or quinoa, or even as a topping for a baked sweet potato.

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