With a huge dose of fresh vegetables, beans and spices this Vegetarian Chili Con Carne recipe is a very healthy meal. It’s also tasty, cheap as chips and great for leftovers, freezing or baked eggs the next morning – go on make it!
I have never made a Chili Con Carne before and now that I have – I am adding it to the ‘regular dinner’ list I have hidden in the back of my mind (do you have one of those?).
It was SO easy! Jackson and I made it together and the best part about it is once it’s simmering on the stove – you have 30-40 minutes to go and do something else and only occasionally stirring. Talk about being efficient!
Vegetarian Chili Con Carne serves 4
*vegan if greek yoghurt isn’t added to the top
Ingredients: 3 x 400 gram tins of beans (I used butter beans, mexe beans and a 3 bean mix), 2 x 400 gram tins of diced tomatoes, 2 medium onions diced, 2 tomatoes diced, 2 carrots grated, 1 zucchini grated, 1 red capsicum (pepper) diced quite small, 1 dollop of butter (I used nuttalex) 2 tablespoons ground cumin, 1 tablespoon ground coriander, 1 tablespoon dried chili flakes, 1 tablespoon thyme, 1 teaspoon turmeric, 1 tea spoon paprika, 1/2 teaspoon cinnamon and some sliced shallots or spring onion to garnish.
I know the ingredient list looks quite large however if you want to make the spice mix yourself thats what you need! I always try to make the spice mixes myself because then I know exactly what is in it. No ‘thickening agents” or colour 150CH-6!
- Prep your veggies. Dice the capsicum, tomato and onion. Grate the carrot and zucchini and have all the beans rinsed and drained (minus the mexe beans because they are flavoured)
- When all prepped – in your largest pot/pan over a medium to high heat, fry the onions with some olive oil for 4-5 minutes or until browned. Add the diced tomatoes and stew for a further 2-3 minutes or until they soften.
- Once the tomatoes soften, add the capcisum, zucchini, carrot, beans and tins of diced tomatoes. Season with your spice mix and mix it all thoroughly to combine. Add the dollop of butter (nuttalex) and stir in.
- Let the chilli simmer on a medium heat, stirring every 5 minutes for 30 minutes to allow the flavours to combine and the vegetables to cook.
- Once the chilli has simmered for 30 minutes, taste and season if required. Remove from heat, serve and garnish with a dollop of greek yoghurt/sour cream and shallots.
This was perfect for (hopefully) one of the last cold nights of Spring and for those on the other side of the world, this Chili would suit a chilly (ha!) Fall night very well. Maybe paired with a glass of red wine?
Have you ever made a Chili Con Carne before? Any secret ingredients I should try next time?
I heard a few cubes of dark chocolate works very well in this dish as it takes the edge off and makes the meal slightly more creamy. Jackson wasn’t into that so no chocolate this time!
I hope you try this and let me know how you go – I will be making it again very soon.
Have a wonderful day, Bec x