The BEST Vegan Ground Beef Chili Ever! (Tastes Meaty)
A 'meaty' textured chili con carne recipe made with no meat and 100% whole foods plant based.
Equipment
- 1 large, non stick pan
- 1 Wooden spoon
- 1 heat proof bowl
- 1 sharp, chopping knife
Ingredients
- 125 g dried, organic soy mince The dried soy mince is important here because this is what will give you the best, meat-like texture.
- 1 large white onion, thinly sliced and chopped
- 2 tins hopped tomatoes
- 2 tins red kidney beans
- 2-3 cups vegetable stock or broth
- 3 rounded tbsp tomato paste
- 5 cloves crushed garlic
- 1-2 fresh green jalepeno chilis If you don't have fresh chili you can substitute with cayenne pepper, chili flakes or chili powder to taste.
- 3 tbsp paprika powder
- 1 heaped tbsp cumin powder
- 1 heaped tbsp cacao or carob powder Or, you can use around 25g of 85% cacao solids chocolate.
- ½ tsp decaffeinated coffee granules
- Ground black pepper
To serve
- Jacket potato/brown rice, chopped bell peppers, finely chopped, red onions, chopped avocados, fresh coriander, lemon juice and tortilla chips to serve.
Instructions
- Thinly slice and dice your onion and start sweating down in a large non-stick saucepan. There is no need to use oil in order to do this, instead use splashes of hot water to prevent sticking a drying out. Add you crushed garlic and thinly sliced chilis and keep frying until golden and soft.
- In the meantime, add your dried soy mince to a separate bowl and cover with boiling water for one minute only. Drain and add to your onion mixture in the saucepan and fry for a further minute or so.
- Now add the rest of your ingredients and stir well. Leave to simmer covered on a very low heat for 20 minutes so that all the delicious flavours can infuse. Stir occasionally and add more water if required to desired consistency.
- Serve with jacket potato or rice. Top with fresh coriander, chopped bell peppers, avocado, lemon juice and finely sliced, red onions.