v2 Chilli con Carne
v2 Chilli con Carne
10 ratings
an hour
Feeds 6
The humble chilli con carne has always been a favourite for sneaking a few extra veggies into dinner. Why not go all in with plant-based mince?
INGREDIENTS
For the chilli
500g v2mince
Olive oil
1 large brown onion, finely diced
1/2 cup water
200g tin chipotle chilies in adobo sauce
400g tin diced tomatoes
400g tin red kidney beans, rinsed and drained
1 tablespoon ground cumin
Salt and pepper to taste
To serve
Wilted kale/Tuscan Kale/silverbeet
Cooked brown rice
Cherry tomatoes, tossed with fresh basil and salt & pepper
Sour cream
METHOD
1
Heat olive oil in a large frypan on medium-high heat. Add onions and fry off until softened. Add v2mince and cook until browned and crumbling, using a wooden spoon to break it down.
2
Add water and use a wooden spoon to scrape off the bottom of the pan. Add chipotle chillies and break apart with a spoon before adding tomatoes, kidney beans and cumin. Season with salt and pepper and reduce heat to low to simmer for 10 minutes.
3
Serve with brown rice, wilted greens, seasoned tomatoes and sour cream.
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