Vegan chili without meat
Chili con carne is a classic school lunch recipe and easy to make for many people. It differs from regular meat sauce in that it is seasoned with much more cumin and also contains beans. Here we replace the ground meat with soy ground meat and use a combination of black and white beans.
Ingredients · Servings 6
- 1 yellow onion (large)
- 2 carrots (large)
- 1 yellow pepper (or red)
- 3 cloves garlic
- 1-2 red chilies (can be omitted)
- 2 tbsp ground cumin
- 1.5 tbsp smoked paprika
- 1.5 tbsp dried oregano
- 1,5 msk chipotlepasta
- 300 g minced soy, frozen
- 1 pack crushed tomatoes
- 4 dl water (for dilution during cooking)
- 1 tbsp Chinese soy sauce
- 2 tbsp vegetable stock
- 150 g corn
- 1 pack of pre-cooked black beans (380 g each)
- 1 pack of pre-cooked small white beans (380 g each)
- 0.5 lime, juice
- 1 pot of fresh coriander (or a large handful of flat-leaf parsley)
- salt
- black pepper
- rapeseed oil, for frying
- Salad
- 150 g corn
- 1 carrot (large)
- 1 red onion (small)
- 0.5 pack cherry tomatoes
- 70 g lettuce
- 2 tbsp olive oil
- 1-2 tsp lemon juice
- salt
- black pepper
- For serving
- 4 dl ris
Method · 1 h
- Stew
- Peel and chop the onion. Rinse and grate the carrot on the coarse side of the grater. Chop the pepper into pieces about 2 cm × 2 cm. Fry everything over medium heat in a large pot (preferably cast iron) with a little rapeseed oil. Fry until the vegetables are soft and starting to get some color.
- Peel and chop the garlic. Thinly slice the chili. Add the garlic, chili, cumin, paprika, oregano and chipotle puree and sauté for another minute. If you want to reduce the amount of fat, you can add a tablespoon of water so that the spices don't dry out.
- Add the minced soy. Stir-fry until it has thawed and mixed with the vegetables and spices.
- Pour off the corn and beans. Add the tomato puree, 4 dl water, soy sauce, stock, corn, beans, salt and pepper and cook over medium heat without a lid for about 45 minutes. Taste continuously and add as much water as you think is needed to prevent the stew from boiling dry.
- Cook the rice according to the instructions on the package.
- Salad
- Drain the cob from the corn. Peel the carrot and grate it coarsely. Peel the red onion and shred it. Halve the tomatoes. Mix the corn, carrot, red onion, tomato and lettuce.
- Mix together a simple dressing of olive oil, lemon juice, and a little salt and pepper. Drizzle the dressing over the salad.
- Pour the husks off the corn and beans into the pot. Rinse the beans with cold water and drain. Add the corn and beans when the fat has started to separate from the tomato sauce and settle on the surface. Cook for another 5 minutes to heat everything up.
- Season the chili with salt and pepper. Then squeeze over lime juice and sprinkle with chopped coriander or parsley. Serve with rice and salad.
This recipe was developed as part of the World-Class Vego project – sustainable food for an active lifestyle – which WWF runs together with the Swedish Olympic Committee. By challenging prejudices and myths around vegetarian food, the project shows that it is possible to eat sustainable food and perform at world-class level at the same time!
