v2 Chilli con Carne

Name: v2 Chilli con Carne
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6
Cuisine: mexican
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; Wilted kale/Tuscan Kale/silverbeet; Cooked brown rice; Cherry tomatoes, tossed with fresh basil and salt & pepper; Sour cream

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

10 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

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.