v2 Chilli con Carne

Bowl of chilli con carne made with v2 plant-based mince with rice, beans, avocado, tomato and coriander served with corn chips

v2 Chilli con Carne

8 ratings

an hour

Feeds 6

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?

INGREDIENTS

For the chilli

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

1

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.

2

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.

3

Serve with brown rice, wilted greens, seasoned tomatoes and sour cream.

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