Vegan chilli con ‘carne’

20mins Prep

30mins Cook

6 Servings

INGREDIENTS

1 tablespoon extra virgin olive oil

1 red onion, chopped

200g small button mushrooms

1 red capsicum, chopped

1 yellow capsicum, chopped

3 garlic cloves, crushed

1 tablespoon smoked paprika

3 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon dried oregano

810g can crushed tomatoes

300g sweet potato, peeled, chopped

1 zucchini, sliced

400g can kidney beans, drained, rinsed

400g can cannellini beans, drained, rinsed

Corn chips, to serve

Sliced avocado, to serve

Sliced red chilli, to serve

Fresh coriander sprigs, to serve

Lime cheeks, to serve

METHOD

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms and capsicums. Cook, stirring occasionally, for 5 minutes or until onion starts to brown. Add garlic, smoked paprika, cumin, ground coriander and oregano. Cook, stirring, for 1 minute or until fragrant.

Step 2

Add tomatoes and 1/2 cup water. Bring to a simmer. Add sweet potato, zucchini and beans. Cook, covered, over medium heat for 20 minutes or until vegetables are tender. Season with salt and pepper.

Step 3

Serve chilli con ‘carne’ with chips, avocado, chilli, coriander and lime cheeks.