BBC Good Food is brilliant for lots of things and we always used to make use of Good Food’s Chili con Carne recipe; it was incredible – especially with cheese 😭. We used to have Quorn mince and it was so juicy and amazing.
Now we're plant-based Quorn is a fading memory and, while we’ve tried other vegan chillis they always left something to be desired. Necessity was the mother of invention her and we combined our knowledge of different recipes to create our own version. Ingredients
1 stick celery, finely chopped 2 small carrots, finely chopped 1 sweet potato, finely chopped 1 brown onion, finely chopped
A handful of red and green pepper slices, finely chopped 2 cloves garlic, minced 1 tbsp mild chili powder 1 tsp ground cumin 1 tsp paprika ¼ tsp dried marjoram 1 tin chopped tomatoes 300ml vegetable stock 1 tsp caster sugar 2 tbsp tomato puree
Heat a pan with some oil and cook the onions until soft and translucent. Add in the garlic for a minute more until fragrant.
Add in the rest of the vegetables: celery, carrot and sweet potato. Coat with more oil if necessary and cook until all vegetables are soft but not burnt.
Add in the spices: mild chili powder, cumin and paprika. Sauté for a further three minutes.
Mix through the chopped tomatoes and vegetable stock; then, add the marjoram, sugar and tomato puree. Bring to the boil and then simmer for 20 minutes.
Serve piping hot with rice, tortilla chips or as part of a vegan-style burrito!