Vegan Chili

This is a summery vegan take on the classic chili con carne and is absolutely delicious! It’s hearty and nourishing yet perfect for a summer evening meal enjoyed with a big salad. This dish is no fuss to whip up and ideal for feeding the masses. Feel free to mix up the vegetables and beans used to what you have on hand, you can really improvise on this one!

Enjoy a perfect summer feast…

Vegan Chili Recipe Healthy Food

INGREDIENTS

1 pack Culley’s Chili Con Carne Seasoning

2 cans organic whole peeled tomatoes

1 can organic kidney beans

1 can organic black beans

1 cob sweetcorn

1 yellow capsicum

1 red capsicum

1 carrot

1 brown onion

2 cloves garlic

Bunch of fresh coriander

Olive oil

Optional to serve: fresh chili, organic corn chips, avocado, coconut yoghurt, fresh lime

DIRECTIONS

1. Peel and roughly chop the garlic and onion; peel and slice the corn kernels off the corn; halve, deseed and roughly chop the capsicums; and cube the carrot.

2. Heat a large pot with a little olive oil and place the onion, garlic and Culley’s seasoning mix in and stir well.

3. After a couple of minutes add the cans of tomatoes and (drained) beans, corn, capsicum and carrot.

4. Leave to simmer on a medium heat for 20 minutes, stirring every few minutes. Leave the lid on for 10 minutes and take it off for the last 10 to allow the mixture to reduce.

5. To serve, scoop a generous serving of chili into a bowl, top with fresh coriander, your choice of crunchy corn chips, a slice or two of avocado, a dollop of coconut yoghurt and a squeeze of fresh lime.

 

You can find Culley’s Chili Con Carne Seasoning mix here or in selected supermarkets. You’ll also find a sachet in this months February Delight Box xo