Prep 20 mins
Cook 40 mins
Yes, it's a vegetarian chili con carne using TVP instead of beef. I actually served it up to my family and my dad and brother didn't really seem to notice the lack of meat so it's a great way to sneak in a vegetarian meal! It's also a great meal for kids (maybe just reduce the quantity of chili though) as you use those supermarket dinner rolls or corn chips to scoop it up...it's messy but it's fun!
- 1 teaspoon minced garlic
- 1 onion, diced
- 200 g green beans, diced
- 1 carrot, diced
- 1 capsicum, diced
- 100 g textured vegetable protein (soya mince)
- 570 ml water (if you aren't vegetarian you could use beef stock to give it a bit more oomph if you wanted to) or 570 ml vegetable stock (if you aren't vegetarian you could use beef stock to give it a bit more oomph if you wanted to)
- 140 g tomato puree (passata)
- 1 (400 g) can diced tomatoes
- 1 teaspoon soy sauce
- 1 teaspoon chili powder
- 1 (420 g) can red kidney beans, drained
- 1⁄2 teaspoon cumin
- 2 teaspoons oregano
- 1 pinch parsley
- Spray a saucepan with olive oil and add in the garlic and onions; saute until onions are tender. Add the beans, capsicum and carrot, stir frying until the vegies soften. Add the TVP and stir for 1-2 minutes.
- Mix together the water, tomato puree and chopped tomatoes and stir into the vegetable mixture. Bring to the boil.
- Lower the heat and add the chili powder, cumin, oregano, parsley, soy sauce, red kidney beans and pepper to taste.
- Cover the pan and allow to simnmer for 20-30 minutes.
- Serve in bowls, accompanied by bread rolls or corn chips.
Yum! This is my first time making Chilli Carne and it's because I don't eat red meat, so when I seen this recipe that uses TVP, I had to try it. I kept to the recipe but I had to guess the carrot measurements so I only used one large carrot. The flavours all really mixed well together, served ours with white dinner rolls. Thank you Hayley_11