Chilli non carne
This is a vegan version of Chilli con carne,it was super popular in the restaurant and I have had many requests for the recipe, so here it is :)
Note. if you would like to make it with meat, omit the Vegan chorizo and add a pork/beef mince when you are frying the onion, garlic etc.
SERVES 4-6
Ingredients
- 1 jar Enchilada Sauce
- 1 tablespoon of extra virgin olive oil
- 1/2 to 1 teaspoon of Spicy Noccas (gives the whole dish a lift)or chilli flakes to taste.
- 1 large onion chopped
- 1 clove garlic(minced)
- 1 stick of celery chopped
- 1/2 cup of water or stock
- 100g Vegan Chorizo
- 200g pinto beans or 1 can of pinto beans, black beans or a mix of beans.
- 2 to 3 cups of mixed chopped vegetables (I like carrot, potato, sweet potato, mushroom)
- 1/2 cup of peas and corn mix.
- Mexican rice to serve
Cooking Instructions
- Heat a large saucepan or frypan ( it will need a lid)
- add the olive and heat
- add the chopped onion, celery and garlic to the heated pan fry until the onion changes color.
- add the Spicy Noccas if using.
- add the chopped vegetables and mix to coat with the Noccas.
- Pop the lid on and let the vegetables cook and sweat a little. (just a few minutes)
- add the Enchilada sauce, vegan chorizo, beans and the water or stock
- Place the lid on and simmer until vegetables are cooked through and the sauce has thickened slightly
- Add the peas and corn and heat through with the lid off.
- Adjust the seasoning (add more chilli if required) and serve with Mexican rice
Here is a link to one of my fave chopping tools