Warm Up With This Healthy Chili Con Carne Recipe (Vegan Adaptable)

Katie Coy, Managing Editor | Jan 6, 2024 4:30 pm | Add a comment | 105 reads

With the weather set to take another cold plunge this weekend, with lows of minus 12, it’s the perfect time to stay in and enjoy a hearty home-cooked meal. This chili con carne recipe, although perhaps not strictly traditional, is packed with veg and has long been a firm favorite with my family.

It can also be easily adapted for vegetarians or vegans by swapping out the beef in favor of chickpeas and mixed beans or a vegan mince substitute. This recipe serves four people and leftovers can be frozen for a future meal.

Ingredients

1 tbsp oil
1 large onion, diced
2 fresh chilies, finely chopped
4 garlic cloves, finely chopped
1 red pepper, diced into roughly 3cm squares
2 stalks of celery, chopped into roughly 2cm chunks
200g mushrooms, sliced
2 tsp chili powder (can add more if you prefer it spicier)
1 tsp paprika
1 tsp ground cumin
Splash of red wine
2 tbsp tomato purée
500g lean minced beef (for vegetarians or vegans substitute one can of chickpeas and one can of mixed beans or a vegan mince subsitute)
200ml beef stock (for vegetarians or vegans substitute vegetable stock)
400g can chopped tomatoes
400g can red kidney beans
Salt and pepper to taste

Method

Heat the oil in a large pan, add the onion, and cook for around five minutes, stirring occasionally until slightly translucent.
Add the garlic and chili and cook for around two minutes.
Add the pepper, celery, mushrooms, chili powder, paprika and cumin and stir until mixed in. Cook for another five minutes, stirring occasionally.
Add a splash of red wine and cook until the alcohol has burnt off (a couple of minutes).
Add the tomato purée to the pan and cook for five more minutes.
Meanwhile, in a separate pan brown the minced beef until there are no pink bits and then add to the other pan.
Give it a good stir and then add the chopped tomatoes, beef stock, kidney beans and a good pinch of salt and pepper.
Bring the whole pan to boil and then turn down to a very low heat until it is simmering gently.
Put a lid on the pan and then leave to simmer for about 30 minutes.
Check on the pan occasionally and give it a stir to make sure the contents don't stick to the bottom of the pan.
After 30 minutes, cook the chili for another ten minutes with the lid off until the chili is thick and juicy.
Serve with your choice of carbs! I'd recommend rice, chunky bread, or serving the chili over a baked potato.