Vegan Chilli with Dressed Green Beans
This is a perfect vegan winter warmer recipe.
There is nothing better than returning to the warmth of the van after a long walk and warming your tum up with a scrummy chilli.
30 minute meal - Leftovers
Ingredients
For the chilli
- 2 sticks Celery
- 1 Carrot
- 1 Onion
- 1 Red pepper
- 1 Courgette
- 100 g Mushrooms
- 250 g Soy mince
- 1 can Kidney beans
- 1 can Chopped tomatoes
- 1 tbsp Tomato Puree
- 1 tbsp Rapeseed / Olive Oil
- 2 Garlic cloves
- 1 tsp Cumin
- 1 tsp Hot Chilli Powder
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
- 1/4 tsp All spice
- 1 Vegetable stock cube
- Salt & pepper
- Jalapeno chillies
For the dressed beans
- 200 g Green beans
- 1 tbsp Rapeseed / Olive Oil
- 1 tsp Maple Syrup
- 2 tsp Apple cider vinegar
- 1 tsp Tahini
- 1/2 Lime or lemon juice
- Mint
- Salt & pepper
Instructions
For the chilli
- Prepare the vegetables before starting – I like to finely chop the celery, carrot and onion whilst keeping the other vegetables a little chunkier.
- Add the oil to a large pan and sweat the onion, carrot and celery for a few minutes until they start to soften. After this, add the mushrooms followed by the courgette and pepper and sweat for a few minutes.
- Add the tomato puree and crushed garlic cloves to the pan, stir and cook out for 2-3 minutes (make sure the garlic doesn’t burn)
- Following this, add the herbs and spices and crumble in the stock cube. Stir in for 1-2 minutes to bring out the flavour of the spices.
- Add the soya mince followed by the can of chopped tomatoes and kidney beans. You may need to add some water at this point to thin out the sauce to a consistency of your liking.
- Simmer for at least 15 minutes, but ideally for 25 -30 minutes to really bring out the flavours.
- Add salt/pepper to taste, before serving with a few jalapenos sprinkled on top. Goes well with brown rice/tortilla chips/green beans/flatbreads.
For the beans
- The easiest way to make the dressing is to add the ingredients to an empty jar with a lid and shake until mixed. Alternatively, whisk the ingredients together in a large dish. Steam/simmer the green beans until tender but with a little bite and drizzle over dressing before serving.
Notes
Save any leftovers in the fridge – it tastes even better the next day! Alternatively use lentils or extra vegetables to replace soya mince.
The recipe for the green beans works well with other green vegetables e.g. broccoli/kale/peas.
Nutrition
Calories: 375kcalCarbohydrates: 49gProtein: 31gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 1248mgPotassium: 1771mgFiber: 17gSugar: 23gVitamin A: 8815IUVitamin C: 135mgCalcium: 189mgIron: 12mg
Tried this recipe?Let us know how it was!
