Don’t you just love Chili con Carne? But what if your trying to eat a vegan diet and you’re not too much into hot/spicy food, like me? Well, I think I’ve found the perfect mild, vegan Chili con Carne recipe for you. My boyfriend actually calls it Mildy sin Carne, because it’s not spicy and there’s no meat. But I promise you, it’s SO good. We both love it and it’s become and absolute favourite with our family.
Ingredients (for at least four people)
- 1 large eggplant
- 1 small can of corn
- 1 can kidney beans
- one red bell pepper
- 100g soya granules
- 1 large carrot
- 1 large onion
- 1 can (500ml) sieved tomatoes
- 400ml vegetable broth
- salt, pepper, paprika, thyme, a dash of curry, basil and rosemary to the taste
- some (vegan) sour cream
Finely dice the onions. Cut the eggplant and the bell pepper into larger dice. Slice the carrot length-wise and then chop into smaller pieces as well. Drain the corn and the kidney beans.
Prepare the soya granules as directed on the package. I like to soak them in vegetable broth, for additional taste, but you can also use water.
In a large sauce pan, start frying the onion, the carrot and the aubergine in some olive oil. After a few minutes, add the soya granules and season with salt,pepper, paprika, thyme, basil, rosemary and just a dash of curry.
Add the bell pepper, vegetable broth and sieved tomatoes and let it all simmer for 15 minutes.
After those 15 minutes, add the kidney beans and the corn and let everything simmer for another ten minutes.
Serve with some bread and some (vegan) sour cream.
I hope you love this as much as we do. 🙂 Do tell me in the comments if you’ve tried it out!