Veg Chilli Con Carne is a vegetarian version of the classic meat-based dish called “Chilli Con Carne.” Instead of using ground beef, Veg Chilli Con Carne is made with a variety of vegetables, legumes, and spices. It is a hearty and flavorful dish that offers numerous health benefits.
Health benefits:
Common vegetables used in Veg Chilli Con Carne include onions, bell peppers, tomatoes, corn, and sometimes carrots. These vegetables are rich in vitamins, minerals, and dietary fibre, which support overall health and digestion.
Beans, such as kidney beans, black beans, or pinto beans, are often used in Veg Chilli Con Carne. Legumes are an excellent source of plant-based protein, fibre, and various minerals like iron and folate. They promote satiety, help regulate blood sugar levels, and support heart health.
Chilli powder, cumin, paprika, and oregano are commonly used to season Veg Chilli Con Carne. These spices not only add flavour but also offer potential health benefits. For instance, cumin has antioxidant properties, while paprika contains vitamins A and E.
The variety of vegetables used in this dish ensures a good intake of essential vitamins, minerals, and antioxidants.
Unlike traditional Chilli Con Carne, the vegetarian version contains little to no saturated fat, which is beneficial for heart health.
Serving suggestions:
Serve Veg Chilli Con Carne over a bed of rice or alongside warm tortillas.
Top it with grated cheese, sour cream, chopped cilantro, or sliced avocado for added flavour and texture.
Serve with a side of fresh salad or guacamole to complement the dish.
Tips and variations:
You can experiment by adding zucchini, mushrooms, or butternut squash to increase the nutritional value and flavor.
Customise the heat level by adjusting the amount of chilli powder or adding jalapeños for extra spice.
While kidney beans are commonly used, feel free to use other beans like black beans, pinto beans, or a combination for variation.
To enhance the flavour, cook the vegetables and legumes in vegetable stock instead of plain water.
Veg Chilli Con Carne can be made in a slow cooker or Instant Pot for convenience and to allow the flavours to meld together.
Enjoy your flavourful and nutritious Veg Chilli Con Carne!
PrintVeg Chilli Con Carne
- Total Time: 45 minutes
- Yield: 2 1x
- Diet: Vegetarian
Description
This classic recipe is a vegetarian version of the chilli con carne where soya granules have been used instead of meat, and uses some fresh vegetables and few pantry ingredients. So let’s make this delicious meat-free hearty Veg Chilli Con Carne.
Ingredients
- 1 cup soya granules, (soaked in buttermilk) for 15 minutes
- 1 teaspoon olive oil
- 1 bay leaf
- 1 tablespoon garlic, chopped
- 1 medium onion, chopped
- 1 carrot, (peeled and chopped)
- ½ cup red, yellow, green capsicums, chopped
- 1 tablespoon cumin powder
- 1 teaspoon red chilli powder 1 tsp
- ½ teaspoon cinnamon powder
- Salt to taste
- ¼ cup split skinless black gram (dhuli urad dal), soaked and parboiled
- 1 cup tomato puree
- 1 fresh orange juice
- 5 grams any dark chocolate, grated (optional)
- Water as needed
- 2–3 fresh parsley sprigs
- 2–3 fresh coriander sprigs
- 3–4 fresh mint leaves
- 1 stalk spring onion greens, chopped
Instructions
- Start with chopping the veggies – garlic, onion, carrots, capsicum, and fresh mint and coriander leaves.
- Now, heat the olive oil in a non-stick sauce pan, add bay leaf and then add chopped garlic. Saute for a few seconds till the raw aroma goes away.
- Add onions and saute for 1 minute until soft. Add soya granules and cook for 2 minutes while stirring occasionally.
- Add chopped carrot, capsicum and saute for 1 minute.
- Next add cumin powder, chilli powder, cinnamon powder and salt to taste. Saute for another 1 minute.
- Add par-boiled urad dal, tomato puree and orange juice. Stir well.
- Also add grated chocolate with 1 cup water. Mix everything and simmer for a few further minutes.
- Add chopped parsley, coriander sprigs and mint leaves to the pan. Stir well.
- Transfer the hot chilli con carne into a serving bowl.
- Garnish with chopped spring onion greens.
- Serve immediately with steamed brown rice, quinoa, or even as a topping for a baked sweet potato.
Notes
- You may feel free to skip or add vegetables for what you have available, also you can replace soya granules with kidney beans, sweet potato or quinoa and many more.
- If you are using raw kidney beans then you need to pre-soak it for at-least 4 hours, or overnight, or if using tinned kidney beans then you need the beans rinsed and drained.
- You can also add some more greens to this dish like a handfuls of fresh or frozen spinach leaves and green peas.
- You can keep this dish in the fridge for 4-5 days or the freezer for up to three months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main course
- Cuisine: Spanish
