Vegan Chilli Con Carne

As soon as Autumn rolls around, I’m straight back to making hearty soups, stews, and curries! There’s something so satisfying about their warmth, especially straight after getting in from the cold. Cold face, cold fingers, but a nice warm meal to defrost with!

One of my favourite meals to make, that does just that, is chilli con carne. Ironically, chilli con carne translates as “chilli with meat”, which really isn’t what my chilli is about – but the taste is as close as you can get to the real thing!

I also love that this meal can be “accessorised” – I love it with a handful of coriander and a dollop of Oatly crème fraiche.

This meal is a simple one to make, and certainly in my weekly meal repertoire! Make the sauce in a big batch and store in the fridge for up to five days for even more ease when cooking.

Vegan Chilli Con Carne Recipe

Serves: 4

2tsp organic virgin coconut oil
1 medium brown onion
2 cloves of garlic
8 button mushrooms
1 Schwartz chilli con carne mix
1 can of chopped tomatoes
100g soya mince
4 cups of basmati rice
Pinch of salt
Handful of fresh coriander
4 dollops of Oatly crème fraiche

1. Dice your onion, mince your garlic, and slice your mushrooms
2. In a deep frying pan, heat 1 teaspoon of coconut oil until melted
3. Add your onion and fry on a medium to high heat until translucent
4. Now add your mushrooms and fry until brown
5. Finally add your garlic and leave to cook on a low heat
6. While that’s cooking, boil the kettle and pour over your soya mince, leaving to soak
7. Make up your chilli con carne mix with cold water
8. Add your chilli con carne mix to the pan and stir well
9. Drain your soya mince of any excess water and add to the pan with your chopped tomatoes
10. Leave to simmer for 10 minutes
11. Now make your rice – boil the kettle again to get started
12. Heat the second teaspoon of oil in a small sauce pan that has a lid
13. Add your rice and a pinch of salt to the pan, stirring until all the grains are coated with oil
14. Now add your boiling water – I use a ratio of 1:1 rice to water, so for every cupful of rice you use, do another water
15. Turn the heat down as low as it will go and cover with a lid
16. Leave to cook for 10 mins or until soft
17. Serve the rice, cover with sauce, add your coriander and crème fraiche and enjoy!

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