Mega Vegan Chilli

Difficulty: Easy
Serves 6-8

As the weather cools down, there’s nothing like a big batch of chilli to get you through the week! Despite the fact I’m decidedly not a meal prepper due to the lack of variety, a big batch of chilli affords me some flexibility. I might have a couple of serves as chilli and then use the rest as a base for tacos, nachos or burrito bowls.

Now, I call this my Mega Vegan Chilli because we got 3 protein sources: vegan mince, tofu and black beans but realistically you can use this as a base recipe and mix up the protein and veg with whatever you’ve got lying around. Chilli is the premo meal to get rid of any vegetables that are starting to look a lil sad in the fridge.

Note: feel free to use less stock if you want a less liquid-y chilli.

Ingredients

• • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 4 cloves minced garlic
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon chilli powder
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 400g vegan mince
  • 200g firm tofu
  • 2 cups cooked or canned black beans
  • 1 small red capsicum, chopped
  • 1 small green capsicum, chopped
  • 1 carrot, finely chopped
  • 2 cans crushed tomatoes
  • 4 cups beef style stock
  • 2 tablespoons vegan Worcestershire sauce
  • Fresh chilli, spring onion, lime and vegan sour cream to serve

Method

1. 1. Pop a large pot on medium-high heat before adding olive oil, onion and garlic.
   2. As the onion starts to brown, add the spices and seasonings and mix well to combine.
   3. Next, add the vegan mince, crumble in the tofu and add the beans.
   4. Once the mince has browned, chuck in the capsicum and carrot before topping with the crushed tomatoes, stock and vegan Worcestershire sauce.
   5. Bring to the boil before reducing to a simmer. Allow to simmer for about 30-40 minutes until a large amount of liquid has evaporated.
   6. Serve with fresh chilli, spring onion, lime and vegan sour cream.