Plant Based Chilli Con Carne

11.23.2019

 

Happy Saturday everyone! well, maybe not so happy as it's raining outside and let's face it, it's completely miserable. However, I honestly don't mind weekends like this when it's raining outside and the fire is on, feeling all the cosy vibes and in my element when I'm cooking / baking.

Todays post is actually the perfect fit for these cold, rainy weekends as I have teamed up with The Meatless Farm Co to bring you a comforting and delicious dish to beat the winter weather. This is part of their winter warmers campaign and I am so happy to be apart of it!

This recipe is really simple and is actually quite quick for a dinner. You can even sit back and relax on the sofa while this is cooking, so it really takes no effort!

- Plant Based Chilli Con Carne -

Serves: 4     Prep: 5 minutes   Cook Time: 30 minutes

You will need:

- 2 cups basmati rice
- 3 tbsp olive oil
- 400g Meatless Farm Mince
- 2 medium onions, chopped
- 3 garlic cloves, peeled and diced
- 1 large leek, rinsed and chopped
- 2 tsp hot chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp plain flour
- 300ml vegetable stock
- 400g can of chopped tomatoes
- 400g can of red kidney beans. drained and rinsed
- 3 tbsp tomato puree
- 1 tsp dried oregano
- 1 bay leaf
- salt & black pepper

Method:

1. In a large non stick saucepan on medium heat, add 3 tbsp olive oil and the chopped onions.

2. Once the onions have turned almost clear, add The Meatless Farm Co mince. Allow this to cook for 5 minutes until the mince have browned all over.

3. Add the diced garlic, hot chilli powder, cumin and coriander to the saucepan and fry everything together for 1 -2 minutes. Sprinkle in the flour and stir well.

4. Slowly add in the vegetable stock, stirring constantly. Pour in the tomatoes, kidney beans and chopped up leak. Stir in the tomato puree, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper to taste.

5. Bring the saucepan to a simmer and cover loosely with a lid. Keep on a simmer for 20 minutes, stirring occasionally until the sauce has thickened.

6. Whilst the chilli is cooking, make the rice and follow the packet instructions accordingly.

7. Adjust the seasonings to the chilli and serve with the rice.

This recipe is NOT my own and was created by The Meatless Farm. I chose to add leak to the recipe to give it a bit of extra flavour and it was a tasty addition!

I enjoyed eating this recipe whilst curled up on the sofa watching my beloved Gilmore Girls and it was the perfect comfort meal to enjoy on such a cold day, whilst still remaining healthy!

What's your go to winter meal?

Love Always.
Shannon x

This is a paid collaboration with The Meatless Farm. #ad #winter-warmers

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