Smokey vegan chili

We’ve partnered with Meatless Farm & Holy Moly dips to bring you the ULTIMATE MEAT-FREE MONDAY DISH that’s INDULGENT, COMFORTING & DELICIOUS while remaining high in protein & low in carbs..! We promise you won’t miss nachos when you’ve tried this combo! 🔥

Ingredients (serves 4):

  • 400g The Meatless Farm Ground Mince
  • 1 tbsp Olive Oil
  • 1 White Onion (finely diced)
  • 3 Garlic Cloves (crushed)
  • 1 tbsp Smoky Chipotle Paste
  • 1 tsp Smoked Paprika
  • 1/4 tsp Chilli Powder
  • 1 tbsp Tomato Puree
  • 1 tsp Ground Cumin
  • Salt to taste
  • 1 Red Pepper (diced)
  • ½ Courgette (diced)
  • 10 Chestnut Mushrooms (diced)
  • 1 can Red Kidney Beans (drained and rinsed)
  • 2 cans Tinned Tomatoes (plus 1 of water)
  • 2 X Pep and Lekker Cumin & Linseed Seed Snack Pouches
  • 1 X Holy Moly Original Guacamole

 

Method:

  1. In a large saucepan over a medium heat add olive oil, onion and garlic. 
  2. Combine and let cook until lightly browned.
  3. Add in diced mushrooms, courgette and pepper, along with chipotle paste, smoked paprika, chilli powder, tomato puree and ground cumin.
  4. Mix together and let cook for a few minutes.
  5. Next, add the mince, red kidney beans, tinned tomatoes, & 1 can of water.
  6. Combine, season with salt and let simmer on a medium heat for approximately 25 minutes, stirring occasionally.
  7. Serve alongside Pep and Lekker Cumin & Linseed Seed Snacks & a large dollop of Holy Moly Guacamole!
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