Vegan Chili Sin Carne

Ingredients

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• Cook:
• Meat Free Mince Meat Free Mince 175g 1 cup
• Large Vine Tomatoes Large Vine Tomatoes 1 1
• Kidney Beans in Water Kidney Beans in Water 250g 1 & 1/3 cups
• Red Onion Red Onion 1 1
• Carrot Carrot 1 1
• Celery Celery 1 1
• Garlic Garlic 2 cloves 2 cloves
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Bouillon Vegetable Stock Bouillon Vegetable Stock 1 tsp 1 tsp
• Chili Powder Chilli Powder 1 tsp 1 tsp
• Ground Cumin Ground Cumin 1/2 tsp 1/2 tsp
• Smoked Paprika Smoked Paprika 1.5 tbsp 1.5 tbsp
• Dried Oregano Dried Oregano 1 tsp 1 tsp
• Bay Leaves Bay Leaves 1 1
• Ground Black Pepper Ground Black Pepper pinch pinch
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Water Water 300ml 1 & 1/5 cup
• Topping:
• Fresh Cilantro Fresh Coriander 5g small handful
• Avocado Avocado 1 1
• Tortilla Chips Tortilla Chips 200g 8 cups

Instructions

1. 1.Heat the oil in a large pot, add the minced garlic, fry for 2-3 minutes until the garlic turns slightly golden in colour.
2. 2.Add the onion, stir-fry for 2 minutes and then finely chop and add tomato, red onion, carrot and celery. Cook until the vegetables are tender, about 5-6 minutes.
3. 3.Season with salt, bouillon, black pepper, cumin, paprika, chilli powder and oregano, stir well.
4. 4.Add mince and kidney beans then pour over 300ml of water.
5. 5.Bring to a simmer and reduce heat to medium.
6. 6.Cover and cook for 15 minutes, stir occasionally.
7. 7.Divide the chili into serving bowls, garnish with chopped coriander (cilantro) and finely chopped avocado. Serve with tortilla chips.
8. 8.Note: Replace chili powder with another 1/2 tablespoon of smoked paprika, if you don’t like it too spicy.

Nutritional Information

• Calories:
  719
• Fat:
  27g
• Sodium:
  5341mg
• Carbs:
  73g
• Sugar:
  5g
• Protein:
  38g