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Vegan Chilli Con Carne

Print Recipe
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4 people

Ingredients
  

  • 200-250 g Uncooked brown rice white rice is fine as well
  • 50 g Dry soya mince
  • 400 ml Vegetable Stock
  • 1 tbsp Oil for frying
  • 1 Onion
  • 4 tbsp Sweet corn Frozen or fresh
  • 3 Garlic cloves finely chopped
  • 1 Red pepper diced finely
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1/8 tsp Chilli powder adjust the amount to suit your liking
  • 1 tsp Dried herb
  • 1/4 tsp Cinnamon
  • 1 tbsp Tomato paste
  • 1 can Chopped tomato
  • 1 can red kidney beans net weight 400 g, rinsed and drained
  • 1 big Bay leaf put 2 leaves if you have small ones
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Sugar
  • 1 Carrot minced
  • 1 big Avocado optional for garnish

Instructions
 

  • Soak the soya mince in the vegetable stock for about 15 minutes and set aside
  • Fry the vegetable except the sweet corn and then garlic. When you see the vegetables are almost cooked through, add the spices and carry on frying for 2 more minutes
  • Add the tomato paste, stir and fry for a minute. Add in the sweet corn.
  • Add the chopped tomato and the can of kidney beans. Add the salt, black pepper and the sugar.
  • Add the soya mince with the stock and leave it to cook for 30 minutes, simmering.
  • Start cooking the rice and drain when it's cooked.
  • Serve the chilli with the rice. Add sliced avocado for garnish (optional).