Description

A rich and flavorful Vegan Chilli Con Carne made with smoked spices, roasted aromatics, and a blend of plant proteins that satisfy the most demanding palates.

Ingredients

Scale

2 tbsp Extra Virgin Olive Oil or Avocado Oil
1 Large Red Onion (finely diced)
4 Garlic Cloves (minced)
1 cup Walnuts (finely chopped)
250g Chestnut Mushrooms (finely diced)
2 cans (400g each) Black Beans and Kidney Beans (rinsed)
800ml Crushed Tomatoes & Vegetable Stock
1 tbsp Pure Maple Syrup
Smoked Paprika, Cumin, Chili Powder, Cacao Powder (to taste)

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Instructions

Heat oil in a heavy-bottomed pot over medium-high heat. Add the mushrooms and walnuts and sauté until browned
Lower heat and add red onions and bell peppers, cooking until translucent. Stir in minced garlic for the last 60 seconds
Create a well in the center, add spices and sauté for 2 minutes to release flavors
Deglaze with vegetable stock, add crushed tomatoes, remaining stock, and maple syrup. Bring to boil
Incorporate rinsed beans, reduce heat, cover, and simmer for at least 45 minutes
Taste and adjust seasoning, finishing with lime juice before serving

Notes

For a spicier kick, incorporate chopped chipotle pepper.

Storage: Keeps in the refrigerator for 5 days; freezes for 3 months.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Dinner
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 5g
Sodium: 500mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 14g
Protein: 16g
Cholesterol: 0mg