Making vegan alternatives to well-loved meat dishes can sometimes produce disappointing results. However, I'm confident I've striked the right balance with this plant-based alternative to the traditional chilli con carne.
It's bursting with flavour thanks to the Chipotle paste that I use in this recipe. It adds that authentic Mexican taste while elevating this dish in such a way that you don't miss the meat element.
When replacing mince beef (typically used in chilli) with a vegan alternative, it's worth experimenting with different brands and finding one that you like the most.
In this recipe, I used Finnebrogue's naked mince which in my opinion tastes way better than Quorn mince. It has the perfect texture and bite that sort of mimics actual mince beef.
Of course it doesn't have the same flavour that beef adds, but I was certainly impressed how this product tricked my brain in thinking it was beef.
I HIGHLY recommend that you cook this dish hours before you decide to serve up as this allows all the flavours to intensify thus creating a more pleasant eating experience.
3 tbsp. vegetable oil
1 onion, chopped
2 garlic cloves, finely chopped
2-3 bird’s eye chillies, chopped
1 1/2 tbsp. ground cumin
1 tsp. smoked paprika
1 tsp. ground coriander
1 large lime (or 2 small limes), juiced
1 tsp. salt, plus extra to taste
1/2 tsp. freshly ground black pepper
2 1/2 tbsp. Chipotle paste
300g Finnebrogue’s naked mince
1/2 can tinned tomatoes
1 tbsp. tomato purée
1 tsp. dried oregano
1/2 pint water, plus extra
1/2 can kidney beans, gently rinsed and drained
1 can black beans, gently rinsed and drained
3 bay leaves
I'd love to see how you've made it! Tag me on Instagram @neyskitchen.official with #neyskitchenofficial or contact me to submit your photos.
