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Easy Vegan Chilli

Warming, hearty, spicy and pur delicious... this vegan chilli is honestly one of my favorite ways to warm up on a cold night. It also serves 8, so perfect for entertaining!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 8 people

Ingredients
  

  • 2 tbsp Olive Oil
  • 100 grams TVP
  • 375 ml Vegetable Stock
  • 4 Garlic Cloves minced
  • 1 Onion diced
  • 1 Red Pepper diced
  • 2 tsp Chilli Powder
  • 2 tsp Chilli Flakes
  • 2 tsp Cumin Powder
  • 1 tsp Cinnamon Powder
  • 400 grams Chopped Tomatoes
  • 4 tbsp Tomato Paste
  • 300 ml Water
  • 400 grams can of Red Kidney Beans drained
  • 240 grams Sweetcorn drained
  • 1 tbsp Cocoa Powder
  • Salt to season

Instructions
 

  • In a bowl, add the vegetable stock to TVP to rehydrate. Set aside until ready to add to the chilli. Note: Skip this step and omit the vegetable stock if using regular vegan mince.
  • In a large saucepan, heat olive oil over a medium-high heat. Add garlic, onion and red pepper. Cook for 3-5 minutes or until the onions are turning translucent.
  • To the pan, add the spices - chilli powder, chilli flakes, cumin powder and cinnamon. Combine well and cook for 1-2 minutes or until fragrant.
  • Add the rehydrated TVP and mix through until coated nicely in the spices. Note: If using regular vegan mince, fry until it is cooked through completely.
  • Pour in the chopped tomatoes, tomato paste, water, kidney beans and sweetcorn. Combine well then bring to the boil.
  • Reduce heat to low and allow to simmer for 30 minutes so the sauce reduces and thickens.
  • Remove from the heat and sprinkle over the cocoa powder and then stir until combined.
  • Season with salt as desired.
Keyword Easy Recipes, Easy Vegan, Vegan