Vegetarian Mince Chilli Con Carne

A delicious, healthy and family friendly chilli con carne with adjustable spice levels

Course Main Course

Cuisine Mexican

Keyword Chilli Con Carne

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 266kcal

Author katsvegkitchen

1 tbsp Vegetable oil
1 Red onion chopped up
2 cloves Garlic finely chopped
2 sticks Celery chopped up
2 Fresh red chillies optional, finely chopped
2 Bell peppers (red, orange or yellow) chopped up
2 medium Carrots Finely chopped or grated
500 g Vegetarian or vegan mince I used Quorn
690 g Passata
1 tbsp Tomato puree
2 tsp Smoked paprika
1 tsp Cumin
½ tsp Mixed herbs
2 tsp Chilli powder optional
1 tsp Sugar
150 ml Water
1 Vegetable stock cube I used Oxo
480 g Red kidney beans I used two 400g tins, once drained the beans weighed 480g
½ tsp Salt to taste

Heat the vegetable oil in a large pan on a low-medium heat
Add the red onion, garlic, celery and (if using) the fresh chilli. Cook for around 5 minutes, until softened
Add the carrots and peppers, cook for a further 5 minutes
Add the vegetarian mince, stir it in and cook for a further 5 minutes
Add the passata, tomato puree, water, vegetable stock cube, smoked paprika, cumin, mixed herbs, chilli powder (if using) and sugar. Stir everything together and bring to a gentle simmer. Simmer for 15 minutes
Add the drained red kidney beans and stir in. Cook for around 5 minutes, until the beans have warmed through
Add salt to taste
Serve immediately with boiled rice, nachos, sour cream, guacamole... you decide!
Allow leftovers to cool completely. Store in the fridge for 2-3 days or the freezer for up to 3 months