Easy Chilli Sin Carne

This is a great vegan, vegetarian alternative to the classic Chilli Con Carne.  You still get a delicious flavour and plenty of spice with this incredibly simple chilli recipe.  We’ve added crunchy, spiced chickpeas and some mashed avocado to make this dish even more delicious.

Easy Chilli Sin Carne
Serves 2
Gluten-free, nut-free and soya-free
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
FOR THE CHILLI
  1. 1 red bell pepper
  2. 1 orange bell pepper
  3. half punnet white mushrooms
  4. 1 small red onion
  5. 1 garlic clove
  6. 1/2 cup sweetcorn
  7. 1 tsp hot chilli powder, dill, paprika and cumin
  8. 1/2 tin baked beans
  9. 1/2 tin kidney, rinsed and drained
  10. 1/2 tin chopped tomatoes
FOR THE CRUNCHY CHICKPEAS
  1. 1 can of chickpeas, drained and dried
  2. 1/4 tsp salt, cumin, hot chilli powder, dill, garlic powder, paprika
  3. 1 tbsp olive oil
FOR THE TOPPING
  1. 1 avocado, mashed
FOR THE CRUNCHY CHICKPEAS
  1. Preheat the oven to 200C fan. Drain, rinse and dry the contents of a can of chickpeas and add to a bowl along with the olive oil and spices. Transfer to a baking tray and put in the oven for 20 minutes.
FOR THE CHILLI
  1. Meanwhile, chop the peppers, onion and mushrooms into fairly large pieces. Heat a generous splash of olive oil in a a large, heavy-bottomed pan and add the vegetables. Fry for 5 minutes and then add the garlic clove, sweetcorn and spices. After a further 5 minutes, add the baked beans, kidney beans and chopped tomatoes. Simmer for 10 minutes on a low heat with the lid on.
  2. Serve with the crunchy chickpeas, mashed avocado and a side of rice, tortilla chips or in a burrito. Enjoy piping hot.
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Easy Chilli Sin CarneEasy Chilli Sin CarneEasy Chilli Sin CarneEasy Chilli Sin CarneEasy Chilli Sin CarneEasy Chilli Sin CarneEasy Chilli Sin Carne

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