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.
Scale
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.
- Category: Main course
- Cuisine: Spanish
Keywords: Vegetarian Chilli Con Carne with Soya Granules, Healthy Vegetarian Recipe, Chilli Con Carne (Veg) Version, How to make Chilli Con Carne