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?
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
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.
16 delicious plant-based recipes for the whole family to enjoy!