Ultimate Vegan Chilli

Trying to think of a word to describe this chilli and luxurious comes to mind. Granted, there are quite a few ingredients, a couple that are optional, but it is still super easy to make and I guarantee everyone will enjoy it. I’ve used my Kenwood Multipro Sense food processor fitted with the thick grate blade to produce mushroom mince. This mince is a staple in a lot of my recipes and it adds flavour but also a real meatiness and bite. I’ve also added lentils for the same reason and I’ve added roasted red peppers that really set this dish off. You can of course keep it more traditional with just the beans but I think you’ll be glad of the extra punch created by these additional ingredients.

This recipe makes a large pot that serves 6 to 8 people but I like to let it cool and separate it into portions for the freezer.

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What you’ll need: (serves 6-8):

  • 1 large onion, diced
  • 400g chestnut mushrooms
  • 2 roasted red peppers chopped, from a jar is fine or click here for how to roast yourself
  • 4 cloves of garlic, grated
  • 1 stick of celery, stringy bits removed and cut into 1cm pieces
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp ground corriander
  • 1/2 – 1 tsp chilli powder (depends on how hot you like it)
  • 1 tin of chopped tomatoes
  • 500g of passata
  • 2 tins of kidney beans, rinsed and drained
  • 1 tin of lentils, rinsed and drained
  • 500g of sweet potatoes, peeled and cut into bite sized chunks
  • a small bunch of fresh corriander
  • oil for roasted and frying

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mushroommince

 

Method:

  1. Preheat the oven to 180°C, place just over 1 tablespoon of oil in a baking tray. Add the sweet potatoes to the tray and toss them in the oil. Place them in the oven and bake for about 25 minutes or until soft.
  2. Meanwhile add the thick cut grating blade to your Kenwood Multipro Sense food processor and grate the mushrooms to create the mushroom meat. Add a little oil to a pan and cook the mushrooms, stirring well.
  3. In a larger pan add about 1 tablespoon of oil and place over a medium heat. Add the onions and cook until translucent before adding the garlic and celery. Cook for a further 3 minutes.
  4. Add all of the dried spices to the onions and stir well. Cook them for about 2 minutes to release the oils and aromatics.
  5. Add the tinned tomatoes first and mix well with the spice mix, when you’re happy that everything has been evenly mixed add the passata and stir through before adding the beans, lentils and red peppers and mushroom mince.
  6. When the sweet potatoes are ready add them to the pot.
  7. Served with fragrant rice, some avocado, a wedge of lime and top with some fresh corriander.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them.

Tanya x

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