I just found out that the Red Hot Chili Peppers are touring again. Yeah baby! I’m a little bit excited. To celebrate, I’m sharing my most favourite and easiest ever vegan Chili recipe! Here in Australia it’s usually known as Chili Con Carne (i.e. ‘with meat’). This one is Vegan Chili Con Carne, which makes absolutely no sense. So it’s actually Chili ‘Sin Carne’ (without meat).
If you like it Tex-Mex style, feel free to add a dallop of vegan sour cream and/or some grated plant based cheese. It’s also great with a big old spoonful of my best ever cashew cheese (which is super quick and easy).
This recipe is so good you might just find that you Can’t Stop. And fair warning, it may even cause you to Get Up and Jump. It’s that packed with goodness that you definitely won’t want to Give It Away (give it away give it away now).
By The Way, if you want them to Taste The Pain you can increase the amount of chili you add to this recipe so that your partner is like, “Tell Me Baby, why’d you make this thing so damn hot?!” To which you can respond “Suck My Kiss“. You can even make it so hot that they develop Scar Tissue on their lips. If you’re going to make it hot though, I wouldn’t recommend consumption prior to flying on an Aeroplane.
It can also be made the day before so that it’s Readymade for some Road Trippin’ around the country, or Around The World – whatever!
Oh and also, Did I Let You Know it took me a lot of practise to get this recipe right? But that’s water Under The Bridge now. I’ve come out the Otherside with a vegan chili recipe that tastes like it’s from a Parallel Universe, is packed with nutrition and will warm your soul even if there is Snow (Hey Oh) outside.
(You Peppers fans better have enjoyed that!)
Now, on to the recipe…
Super easy and packed with plant-based protein
- 1 large spanish onion diced
- 1 medium carrot diced
- 1 red pepper (or capsicum) diced
- 2 large mushrooms diced
- 5-6 large leaves swiss chard (or spinach or kale) finely chopped
- 2 cloves garlic minced
- 2 cans diced tomatoes
- 1 400g can lentils
- 2 400g cans mixed beans (can use plain red kidney beans too)
- 1 tbsp olive oil extra virgin
- 1/2 tsp garlic powder
- 1 tsp dried onion flakes
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- 2 fresh jalepeno chilis (or your favourite fresh chili) deseeded, unless you want to knock your socks off
- salt & pepper to taste
- 2 ripe avocados
- 1 large fresh tomato
- 1 tbsp fresh lemon juice
- 1 tsp olive oil extra virgin
- 3 fresh tortilla wraps
- 2 tbps olive oil
- good pinch salt
- good pinch cumin
Heat the oil in a large pot over low-medium heat. Add the diced onion and cook for 3-4 minutes until translucent
Add the fresh garlic and all the spices and dried herbs and cook for a further 1-2 minutes
Drain the lentils and beans then add them to the pot along with the tomatoes. Increase heat to medium-high to bring to a simmer
Finely dice the deseeded jalepenos and add them to the pot
Add in all remaining vegetables and let simmer for 30 minutes until vegetables are soft and the chili has thickened, stirring occasionally
Serve with rice if desired (I used black rice), fresh coriander, baked tortilla chips and fresh avocado salsa - see below.
De-seed the tomatoes then dice into 1cm pieces. Dice the avocado to a similar size and add it with the tomato to a bowl
Add the oil mixture and lemon juice, along with a pinch of salt & pepper and toss together.
Preheat oven to 180℃ (355° F)
Brush the tortillas with olive oil, sprinkle with salt and cumin, then cut into triangles
Arrange on a baking tray and bake for approx. 10 minutes until golden.