Recipe by Hayley_11
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!
Top Review by Chef floWer
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
- 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
Directions See How It's Made
- 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.