Vegan chilli con ‘carne’

 


Vegan chilli con ‘carne’

Ingredients (20)

1 tbsp 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 tbsp smoked paprika

3 tsp ground cumin

2 tsp ground coriander

1 tsp dried oregano

800g can Coles Italian diced tomatoes

300g sweet potato, peeled, chopped

1 zucchini, sliced

420g can Coles Red Kidney Beans, drained, rinsed

400g can Coles Cannellini Beans, drained, rinsed

200g pkt Coles original corn chips, to serve

Sliced avocado, to serve

Sliced red chilli, to serve

Fresh coriander sprigs, to serve

Lime cheeks, to serve

Method

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, yellow capsicum and red 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.

Step 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.

Step 3

Serve chilli con ‘carne’ with chips, avocado, chilli, coriander and lime cheeks.


 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more