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–+ servings

Vegan Chilli with Dressed Green Beans

Vegan, Vegetarian
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.
5 from 1 vote
30 minute meal - Leftovers
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

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
Keyword chilli, intermediate, plant based, spicy, vegan, vegetables, vegetarian
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