Vegan Chipotle Chilli
Get a burst of flavour
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
- Place a large pot over a medium-high heat. Add the oil and let it heat up. Add the onions and cook for about 5 minutes or until they start to soften and caramelise.
- Next mix in the garlic and chillies and stir for a few seconds.
- Add the cumin, paprika and coriander. Stir thoroughly for about a minute or until fragrant. Stir in the lime juice until most of it evaporates.
- Stir in the salt, pepper and Chipotle paste.
- Stir in the mince for about 3 minutes until it takes on the colour from the seasoning.
- Add the tinned tomatoes, tomato purée and water. Stir well, then gently mix in the beans and oregano.
- Cover the pot with a lid, reduce the heat to a simmer and leave to cook for 15 minutes.
- After 15 minutes, check the chilli and add more water if necessary. Cover again and leave to simmer for another 15 minutes.
- Stir again before serving and garnish with sliced chilli pepper and fresh coriander.
- You can be absolutely creative with chilli: you can serve it with baked potatoes, tortillas, tortilla chips, rice … whatever your heart desires!