Meat Free Chilli

bet you can’t even tell it’s meat free

Please please please cook this for your meat eating acquaintances, dish it up, and don’t tell them its vegan. They won’t be able to tell the difference.

I have loved veganizing old meat dishes that I once would have eaten, and honestly thinking they taste so much better meat free. I’m convinced that meat doesn’t actually have much of a taste at all, and it depends on what you season it in. Hence, being able to the same to meat alternatives and achieving the same result. AND obviously saving the animals and environment, and my main reasoning being kinder to my body and stomach.

The amount of soy proteins available are increasing so frequently. I love going to the supermarkets are seeing what’s new. Vivera is killing it with all the products they have available, and each is priced very reasonably. I’ve used their mince in this recipe which is made from soy protein. It’s free from fat and e-numbers, high in protein and is a good source of Vitamin B12 and Iron which is important to add to a plant based diet.

You just can’t beat a homemade chilli. Cook in batches, freeze and save for later days when you are in a rush to get food down you or your families necks. Plus serve up with your favourites. Chuck in a burrito or wraps. The possibilities are endless.

feeds 4 people
takes approx. 30 minutes in total.

440g of meat free mince (I used 2x Vivera)
2 tablespoons of oil of choice (I used olive)
1 white onion (diced)
1 red pepper (diced)
1 red chilli (finely diced)
1/2 teaspoon of chilli powder
1 tablespoon of ground cumin
2 garlic cloves (crushed)
1/2 teaspoon of paprika
1 tablespoon of ground coriander
500ml of passata
1 tablespoon of tomato puree
1 400g tin of chopped tomatoes
1 vegetable stock cube
1 400g tin of kidney beans (drained and rinsed)
sprinkle of salt

For the Rest
Sliced Avocado
Chilli Flakes
Drizzle of dairy free yoghurt

1. In a pan over a medium heat, sauté your onion for a couple of minutes with oil of choice before adding your red pepper, garlic, red chilli, paprika, ground cumin, ground coriander and chilli powder. Combine thoroughly.
2. Crumble in your vegetable stock cube, before adding your chopped tomatoes, tomato puree and passata. Bring to the boil and then simmer for 10 minutes.
3. Next add your kidney beans and meat free mince. Stir and leave on a low simmer for another 10 minutes. Season with salt to taste.

To finish
Pile your chilli on a bed of rice, drizzle with your yoghurt and top with your sliced avocado. Garnish with chilli flakes and coriander.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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