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