Chilli Non Carne
Ingredients
1 onion diced
2 sticks celery chopped
2 carrots chopped
4 cloves of garlic chopped
2 Tbsp. chilli powder
1 Tbsp cumin
1/4 tsp cayenne (optional)
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups TVP (textured vegetable protein)
1 cup cooked black beans
1 cup cooked red kidney beans
1 can chopped tomatoes
3 cups stock (we used Massel Beef Stock which is vegan)
Instructions
Heat oil in large saucepan and sauté onions, celery and carrots for 7mins over medium heat.
Add minced garlic and spices, cook for an additional minute.
Reduce the heat and add beans, tomatoes, TVP and stock. Stir well and simmer for 20 minutes with the lid on. Remove the lid at this stage and allow to thicken for another 10 minutes.
The Chilli can be served with Corn Chips, salsa, avocado and sour cream or also serve with rice for a hearty warming meal.
Notes.
We would recommend using corn, zucchini and capsicum to add more vegetables (you can never have too many vegetables).
What is TVP? Textured vegetable protein is a soy product made from soy flour. It is a popular meat substitute that can be used instead of meat mince but has a similar texture and takes on the flavour of the sauce it is cooked in. It is high in protein and fibre with very low fat content. This makes it a healthy alternative to meat and very cost effective at about $1.95 for this recipe.
If you are unsure about cooking beans check out our handy guide here in the blog section.
This recipe freezes up really well, so great for future meals (arguably they always taste better the next day).
