Vegan Chilli Con Carne
Try our vegan take on this Tex-Mex classic! We're using tempeh here; an incredibly nutritious plant-based protein, that's low in fat and good for the gut. It is made from fermented soy beans and originates from Indonesia. Give it a try!
Method
Based on 4 servings, adjust as needed.
Step 1
If using ready to heat rice cook according to packet instructions 2 minutes before serving. If using dry rice add the basmati rice to a saucepan and cover with double the volume of water (for 200g rice you'll need 400ml water; for 300g you'll need 600ml water, and so on) and salt. Bring to the boil, then cover with a lid and turn the heat down to its lowest setting. Simmer for 10 minutes (don't be tempted to lift the lid off before then), then remove from the heat and leave to stand until everything is ready.
Step 2
Warm the two-thirds of the olive oil in a large non-stick sauté pan set over a medium heat. Add the grated tempeh and cook for 5-6 minutes, until golden, adding a splash more oil if it's sticking.
Step 3
Next, add the remaining olive oil, the chopped onion, red chilli, garlic and courgette and cook for 5-6 minutes, until softened but not coloured. Add the ground cumin, smoked paprika and tomato puree, stirring to coat everything in the spices.
Step 4
Pour in the vegetable stock, black beans and kidney beans and season generously. Bring to the boil, then reduce the heat and simmer for 30 minutes, until rich and glossy. Ensure to stir regularly to prevent it from sticking and add a splash more water if you feel it is drying out.
Step 5
Fluff the rice through with a fork before serving and divide between the plates. Serve the chilli con carne a wedge of lime, some coriander and a spoonful of vegan yoghurt (if using).
- Ingredients
- Based on 4 servings
-
500ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
3 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
100ml Vegan Yoghurt 1x Alpro Plain Natural Soya Plant Based Yoghurt Alternative 500g -
2 Courgette, diced 2x Sainsbury's Courgettes Loose -
200g Tempeh, coarsely grated 1x The Tofoo Co. Tempeh 200g -
1 Tin Kidney Beans, drained 1x Sainsbury's Red Kidney Beans in Water 400g (240g*) -
3 tbsp Tomato Puree 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
3 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
1 Tin Black Beans, drained 1x Sainsbury's Black Beans in Water 400g (235g*) -
15g Coriander, picked or roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Lime, quartered 1x Sainsbury's Limes -
2 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
2 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
1 Red Chilli, finely chopped 1x Sainsbury's Red Chillies 65g -
200g Basmati Rice 1x Ben's Original Classic Basmati Microwave Rice 220g -
maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g