Vegan Chilli Sin Carne
This protein-packed vegan chilli is an effortless one-pot meal perfect for batch cooking and busy weeknights. Featuring a hearty blend of soy mince, red lentils, and kidney beans, it provides an impressive nutritional profile with deep savory flavor from miso and balsamic vinegar. Served over fluffy basmati rice with a zesty lime finish, it's a comforting meat-free classic that freezes beautifully.
Instructions
- 1
Heat olive oil (2 tbsp) in a large saucepan over medium heat.
- 2
Add garlic cloves (3 clove), red onion (1), celery stalks (2 stalk), carrots (2), and red peppers (2). Sauté for about 5 minutes until vegetables have softened.
- 3
Stir in ground cumin (1 tsp), chili powder (1 tsp), and [null null salt pepper].
- 4
Pour in chopped tomatoes (2 tin), red kidney beans (1 tin), red split lentils (100 g), frozen soy mince (400 g), and vegetable stock (250 ml). Add the optional miso paste (1 tsp) and balsamic vinegar (2 tbsp) if using.
- 5
Bring to a simmer and cook for 25 minutes, stirring occasionally.
- 6
Stir in fresh coriander (1 handful) just before serving.
- 7
Serve the chilli with steamed [null null basmati rice], a garnish of [null null fresh coriander], and lime juice (0.5).
Nutrition Facts
Per portion