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Vegan chilli con ‘carne’

 Vegan chilli con ‘carne’

  • 20m prep
  • 30m cook
  • 6 servings
  • For an easy family dinner, try this vegan and vegetarian-friendly chilli con 'carne', which is ready in under an hour.

    216 calories per serve

    Allergens: Recipe may contain milk and lactose.

    20 Ingredients

    • 1 tbsp extra virgin olive oil
    • 1 red onion, chopped
    • 200g small button mushrooms
    • 1 red capsicum, chopped
    • 1 yellow capsicum, chopped
    • 3 garlic cloves, crushed
    • 1 tbsp smoked paprika
    • 3 tsp ground cumin
    • 2 tsp ground coriander
    • 1 tsp dried oregano
    • 800g can Coles Italian diced tomatoes
    • 300g sweet potato, peeled, chopped
    • 1 zucchini, sliced
    • 420g can Coles Red Kidney Beans, drained, rinsed
    • 400g can Coles Cannellini Beans, drained, rinsed
    • 200g pkt Coles original corn chips, to serve
    • Sliced avocado, to serve
    • Sliced red chilli, to serve
    • Fresh coriander sprigs, to serve
    • Lime cheeks, to serve

    3 Method Steps

    Heat oil in a large saucepan over medium-high heat. Add onionmushrooms and capsicums. Cook, stirring occasionally, for 5 minutes or until onion starts to brown. Add garlicsmoked paprikacuminground coriander and oregano. Cook, stirring, for 1 minute or until fragrant.
    • Add tomatoes and 1/2 cup water. Bring to a simmer. Add sweet potatozucchini and beans. Cook, covered, over medium heat for 20 minutes or until vegetables are tender. Season with salt and pepper.
    • Serve chilli con ‘carne’ with chipsavocadochillicoriander and lime cheeks.


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