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The tastiest Vegan Chilli – Bean Free

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The tastiest Vegan Bean Free Chilli.  I love chilli and my tummy loves chilli but sometimes I need a bean free version. Plus, a lot of you guys have asked for more bean free vegan recipes! The mushrooms in this recipe are a pure double for beef, you could fool any meat lover! This chilli is full of delish veggies and rich in flavour with the added cacao. I love prepping this dish for my week day meals as it gets better and better each day. I love it served with brown rice, lentil pasta or mashed sweet potato.

Ingredients

  • 1 tbsp oil (I love avocado oil here)
  • 2 cloves of garlic
  • 1 tbsp. cumin
  • 1 tbsp. oregano
  • ½ tbsp. paprika
  • ½ tbsp. chilli
  • 900g mushrooms (washed and stems removed chopped into small pieces)
  • 2 celery sticks (washed and diced finely)
  • 2 carrots (peeled and diced finely)
  • 2.5 tbsp. tomato paste
  • 1.5 tbsp. cacao powder (try 1 tbsp. first and taste to make sure you like this added richness)
  • 250ml vegetable stock
  • 120g corn

 

Optional toppings

  • hemp seeds
  • nutritional yeast

Method

  1. In a large saucepan or pot over medium to high heat, add the oil and garlic.
  2. Sauté for 1 minute until the garlic is fragrant and golden.
  3. Toss in the carrots and celery and spices, cook for 2 minutes stirring.
  4. Next add the mushroom, paste and stock.
  5. Bring to a boil and then let simmer for 8 minutes.
  6. Stir in the corn and the cacao powder next and cook for another 2 minutes over medium heat.
  7. Serve alongside some brown rice, coriander and coconut yogurt. Perfect as a meal prep as this dish just gets better with age!