Vegan chilli

So, basically, if you have a cold.. you won’t anymore, after eating this! *Disclaimer* This is not a traditional chilli for you traditionalists out there! I have modified it to how I enjoy a vegan friendly chilli.

DSC_0587Ingredients 

Serves 3 

  • 1 white onion
  • 1 chilli, seeds removed and diced ( obviously the amount is down to how spicy you enjoy your food)
  • 1 cup of basil- for the sauce
  • 2 cups of tomatoes – for the sauce
  • A couple of tomatoes, cut in half to add to the chilli
  • 3 cups of Quorn – vegan mince
  • 1 cup of kidney beans
  • 1 cup of sun-dried tomatoes – for the sauce
  • Salt / pepper to season accordingly (i don’t cook with salt personally)
  • Tinned sweetcorn -or a free corn to garnish
  • 1/2 teaspoon of coconut oil for the pan

Method for the sauce 

  1. Place tomatoes and sun dried tomatoes into the blender- only blend until thick, not too runny
  2. Add 1/2 of the chilli and basil, and blend again
  3. I like to keep a couple of my sun dried tomatoes to one side and add them to the sauce as a whole, as I like my Chilli to be chunky ( including the sauce)

Method for the Chilli

  1. Add coconut oil, and place the Quorn into the pan
  2. Then add the diced onion, kidney beans, and tomatoes
  3. Allow the onions to turn from white to transparent, and then add the sauce
  4. Mix all of the ingredients together regularly, allow it to simmer
  5. This won’t take long, as your sauce shouldn’t be runny.
  6. Place in a bowl and garnish with the sweet corn
  7. = Voila!

I like to add corn on top, as I enjoy my chilli SPICY/HOT – so it gives a nice sweet/ hot combination!

I hope you have enjoyed todays recipe, and don’t be shy to follow me on both WordPress, and on Instagram – foodfit_em

Many thanks again guys, AND Bon Appetite!

Emilie xx

 

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