Preview
Vegan Chili Con Carne
5 min
Prep Time30 min
Cook Time35 min
Total Time
Ingredients (3-4 servings)
MetricImperial
400g tinned tomatoes
100g textured soy protein
200ml hot water
60g red split lentils
200g kidney beans
2 stalks of celery
1 carrot
1 red bell pepper
1/2 onion
2 cloves garlic
1/2 tsp cumin
1/2 chili powder
120ml vegetable stock
1 tsp olive oil
-Salt, to taste
-Pepper, to taste
- Finely dice celery, carrot, bell pepper and onion. Finely mince garlic.
- Rehydrate textured soy protein by combining it with water in a bowl. Stir until all the water is absorbed.
- Heat up olive oil in a large nonstick skillet over medium heat. Add onion, garlic and celery to the skillet and sauté for 3-4 minutes.
- Add carrot, bell pepper, cumin and chili powder. Stir and sauté for 3-4 minutes.
- Add the rest of the ingredients. Stir to combine, then cover with a lid and reduce the heat to low and let simmer for 25 minutes.
- Serve hot with some steamed basmati rice. Top with some vegan sour cream or coconut yogurt if desired. Enjoy!
Notes
- Leftovers will keep for 3-4 days in an airtight container in the fridge.
- For extra flavor, you can rehydrate the textured soy protein with hot vegetable stock instead of water.
- Instead of steamed rice, you can also serve this vegan chili with cornbread, baked tortilla chips, or use as a taco filling!
Enlarged Image
Enlarged Image
Enlarged Image