Evening

Vegan Chilli con Corn-è

This Chilli con Corn-è recipe is one of the very first dishes I made when I turned vegan back in 2014. Over the years I’ve reworked the recipe to make it healthy, and tastier. This version is protein-packed, with black beans and dehydrated soy mince. It makes five 250gram servings, each containing approximately 1102 kilojoules, 34grams carbs, 19.3grams protein, and merely 3,7grams fat (all depending on the type of soy mince and veggies you are using). I can honestly say that even though this is the healthier con corn-è, it is also the yummiest version. It is perfect to cook on a Sunday for your weekly meal prep!

Vegan Chilli con Corn-è

By Leozette Serves: 5
Prep Time: 20 Cooking Time: 20

This Chilli con Corn-è recipe is one of the very first dishes I made when I turned vegan back in 2014. Over the years I've reworked the recipe to make it healthy, and tastier. This version is protein-packed, with black beans, dehydrated soy mince, and veggies. It makes 5x 250g portions - perfect to cook for friends or for your weekly meal prep!

Ingredients

  • 1x red onion, chopped
  • 1x teaspoon garlic, crushed
  • 2x teaspoons onion powder
  • 1x teaspoon turmeric
  • 1x teaspoon smoked paprika
  • 1x tin chopped tomato
  • 1x tin black beans / 2 cups cooked black beans, drained
  • Salt & Pepper to taste
  • 1x teaspoon chilli flakes (more if you want a harder kick)
  • 1x tin kettle corn / 2 cups frozen corn
  • 1 cup dried soya mince or TVP (textured vegetable protein)
  • 100g (1/2 cup) tomato puree
  • 1x cup of veg stock

Instructions

1

Soak the soya mince in water for 20 minutes. Drain and squeeze out excess water from the soya mince.

2

In a large pot, fry the chopped red onion in a bit of the stock over very low heat until soft and sweet.

3

Add garlic and spices: onion powder, paprika, and turmeric. Add a bit more of the stock and mix well to create a paste in the pot.

4

Add the tin of chopped tomatoes and the black beans and let it simmer on the stove over low heat. Add salt and pepper to taste.

5

Add the tin kettle corn, chilli flakes, and tomato puree and stir well.

6

Add the soya mince and the rest of the stock and turn up the heat to medium.

7

Stir occasionally until all the water is absorbed and the soya mince is soft -about 15 minutes. (Taste and adjust seasoning if necessary. I like adding more onion powder and chili flakes).

8

Serve hot with starch (cooked rice, mash potato, couscous or buckwheat) or with steamed veggies and fresh avo.

The South African Vegan Cookbook

Available in leading book stores – 14 September 2018

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