Chilli Con Carne
Hearty, flavourful, and completely plant-based, this Vegan Chilli Con Carne features Aftermeats combined with bold spices, tender kidney beans, and fresh vegetables. A satisfying and wholesome dish that’s perfect for any meal, delivering all the classic chilli taste without the meat.
PREP TIME
10 MINUTES
COOKING TIME
30 MINUTES
SERVINGS
8
Ingredients
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400g Aftermeats (dehydrated)
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1 tbsp vegetable oil
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1 onion (chopped)
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3 cloves garlic (minced)
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1 red bell pepper (chopped)
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1 tbsp chilli powder
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1 tsp cumin powder
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1/2 tsp smoked paprika
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1/2 tsp oregano
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1 can (400g) chopped tomatoes
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1 can (400g) kidney beans, drained and rinsed
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Salt and pepper, to taste
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Fresh cilantro, chopped (optional)
Preparation
Rehydrate the 100g dehydrated Aftermeats according to package instructions.
Heat oil in a large pan over medium heat. Add chopped onion and garlic, sauté until softened.
Add Aftermeats and bell pepper; cook for 5 minutes, stirring occasionally.
Stir in spices (chilli powder, cumin, smoked paprika, oregano) and cook for 1-2 minutes until fragrant.
Add chopped tomatoes and kidney beans. Stir well to combine.
Simmer the chilli for 20-25 minutes, stirring occasionally, until thickened and flavours meld.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro if desired. Perfect with rice, tortilla chips, or crusty bread.
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