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?
Total Time: 1 hour | Serves: 6
Ingredients
- 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
- 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.
- 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.
- Serve with brown rice, wilted greens, seasoned tomatoes and sour cream.
Recipe and image kindly contributed by v2food.
