Optional Ingredients include: Sweet potato or more beans. You can also mix quinoa directly into the mix if you want to omit the soy but still up the protein levels. This recipe is incredibly versatile.
Start by prepping the veg and beans. Finely chop the veggies - carrots, celery, bell peppers, garlic, onion and fresh chilli pepper.
If using tinned kidney beans then you'll want the beans rinsed and drained. Alternatively, you can pre-soak some dry beans ( for at-least 4 hours, or overnight). Then cook these separately and these will be ready to go.
Heat up the olive oil in a big saucepan over medium heat. Add the onion and garlic and fry until they are soft.
Add the spices, soy mince, and tomato purée/ passata ( tinned diced tomatoes also works). Cook for 3-4 minutes while stirring occasionally.
Add the chopped tomatoes and the veggie stock. Stir well. Cook for another 3-4 minutes, and bring to a boil.
When the mix starts bubbling, lower the heat and simmer for another 3-4 minutes.
Add the chopped peppers, celery and carrots. Stir well and cook for a few minutes. Note: I add the veggies at this stage, as I like them a little more crunchy. If you prefer them much softer, then add them right after the onion and garlic.
Finally, add the cooked red kidney beans. Mix well and simmer for a few further minutes, until the beans are completely heated through.
Your soy chilli is then ready to serve immediately, or be portioned into meal-prep/ freezer-friendly containers. If you're storing some for later, just make sure that it has completely cooled down before moving to the fridge/freezer.
Serve your chilli con Carne hot with sour cream ( or vegan yogurt), fresh herbs and lime. I like to pair mine with brown rice or quinoa, or even as a topping for a baked sweet potato.
You can also use the chilli as tortilla filling and make delicious vegan burritos or serve with corn chips and dairy-free cheese for a nachos style dish.
Keep in the fridge for 4-5 days or the freezer for up to three months.
This recipe is very versatile. Feel free to swap out vegetables for what you have available, swap the soy mince for more beans, sweet potato or quinoa and more.
This can be meal-prepped and stored in the fridge for 4-5 days or freezer for 3 months.