This easy chilli is meat free with healthy vegetables. The spiciness can be adjusted to suit your taste.
Serves 6 to 8
- 100 g dry soya mince
- 1/3 cup extra-virgin olive oil
- 1 large onion, chopped
- 1 yellow pepper, core and seeds removed, cut into diced
- 1 red pepper, core and seeds removed, cut into diced
- 2 tablespoons tomato paste
- 2 ripe chopped tomatoes
- 2 cups boiling water
- ½ teaspoon crushed red pepper flakes or to taste
- 340 g/a tin of cooked kidney beans
- 340 g/a tin of sweetcorn or frozen sweetcorn kernels (defrosted)
- 1 teaspoon dark brown sugar or to taste
- salt and pepper
- Yoghurt, cooked rice or unsalted tortilla chips with grated cheese or lemon couscous
Soak soya mince in boiling hot water for 30 minutes or so. Put the olive oil in a large pot and warm over medium heat. Saute the onion for a few minutes, then add the peppers and cook, stirring, until they begin to soften. Drain soya mince and squeeze out all water by pressing firmly between both palms. Add the soya mince and turn well with the vegetables in the pot. Add the tomato paste, chopped tomatoes, water and stir well. Bring to the boil and season with the sugar, salt and pepper. Stir again, adding the red pepper flakes, kidney beans and sweetcorn. Cook for about 20 minutes longer without the lid, until the juices have reduced and thickened slightly.
Serve the vegan chilli con carne on top of the rice with a spoonful of yoghurt on top of each portion.
Tip: Leftovers should be covered and refrigerated as soon as possible and eaten within 1-2 days.