Intro: This vegan chilli con carne (actually a vegan chilli SIN carne) recipe is perfect for a healthy, meat-free meal. If you're a meat-eater, the roasted butternut squash and smoky flavour from the chipotle paste mean that you won't miss it whatsoever in this dish, we promise.
Vegan Chilli Con Carne
Try our other vegan recipe ideas.
Ingredients
- 1 Butternut squash
- 1 Large onion (or 2 small ones)
- 2 Peppers (we used 1 red & 1 orange)
- 5 Garlic cloves (keep whole with skin on)
- 1tsp Dried oregano
- Sprigs fresh thyme (use dried if you don't have it)
- 3tbsp Olive oil
- 2 400g tins Chopped tomatoes
- 400g tin Chickpeas
- 400g tin Kidney beans
- 100ml Vegetable stock
- Bunch fresh coriander
- Gran Luchito Smoked Chilli Paste
For the Extras
- Rice (we used basmati & wild)
- 1 Ripe avocado Juice
- ½ lime Chopped coriander
- ¼ red onion (optional)
- Vegan Sour Cream
- Salt Pepper
Instructions:
1 Preheat oven to 180C.
2 Peel squash, remove seeds and chop into bite-sized chunks.
3 Chop peppers and onion into similarly sized chunks.
4 Add to roasting tin with olive oil, whole garlic cloves, thyme, oregano, salt & pepper.
5 Roast until cooked through and squash begins to blacken on its edges (about 25 mins), but keep checking as oven temps vary. Remove thyme stalks and squeeze out garlic & remove skins.
6 Meanwhile, in a large saucepan, add the chopped tomatoes, chickpeas, kidney beans, vegetable stock and Gran Luchito Smoked Chilli Paste, chopped coriander stalks and cook for 30mins with a good pinch of salt & pepper.
7 Meanwhile, cook enough rice for how many people are eating (use double volume of water to rice, bring to boil, lower heat, then cook until water is gone).
8 Also, prepare guacamole by mashing avocado then stirring through chopped coriander, lime juice, finely chopped red onion.
9 Combine roasted vegetables with the tomato sauce and mix well. Keep warm until ready to serve.
10 Just before serving, mix in fresh coriander.
11 Serve with rice, vegan sour cream & homemade guacamole.