Easy vegan chilli

Name: Easy vegan chilli
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 160 g / 2 cups non-GMO, organic soy mince (TVP)*; 1 vegan stock cube or 480 ml / 2 cups veggie stock; 2 tbsp / 30 ml oil (I used olive oil); 1 yellow onion, finely chopped; 4 large garlic cloves, finely chopped; 1 red bell pepper, diced finely; 1 jalapeno pepper, deseeded (for less spiciness) diced finely; 3 tsp smoky sweet paprika; 2½ tsp ground cumin; 1 tsp ground coriander; 1½ tsp dried oregano; ½ tsp ground cinnamon; ¼ tsp ground cloves; 1/8 tsp ground nutmeg; ¼-½ tsp cayenne pepper (optional); 1 tbsp tomato paste; 2 x 400 g / 14 oz tins chopped tomatoes; 1 fresh (or dried) bay leaf; ¾ tsp salt, adjust to taste; black pepper, to taste; 2 tbsp pumpkin seeds, to serve (optional); 1-2 tsp brown sugar, adjust to taste; 2 x 400 g / 14 oz tins red kidney beans; cooked brown rice or quinoa, to serve; ripe avocado, to serve (optional); vegan yoghurt or sour cream, to serve (optional); fresh coriander / cilantro, chopped (optional)

Instructions

Prep:15minCook:1h

My easy vegan chilli is comforting, nutritious, filling and aromatic. It travels and freezes well. It makes for an awesome protein-rich main meal that is naturally gluten-free too.

Updated at: Mon, 09 Dec 2024 07:06:25 GMT