E .C.O. Recipe
Our tried and tested favourites
Chilli con Carne is a widely loved dish. ‘Con’ meaning ‘with’ we have changed it to Chilli ‘sin’ Carne which means ‘without’. You can have it with rice, in pitta and on top of a jacket potato. You can swap out just a few ingredients and you will have bolognese for your spaghetti. It’s a great dish to have up your sleeve and is a really simple one pot dish. It is even better when its vegan, which our recipe is! You can find any chilli con carne recipe and swap out the meat for vegan mince which you can find in almost all supermarkets nowadays. But this one is tried and tested by us and is a firm favourite at BBQs at Grace’s house.
For this recipe you will need one big saucepan and a big appetite.
2 tbsp olive oil
1 onion, diced into large chunks
1-2 cloves of garlic, pressed
2 red peppers, diced into small chunks
500g vegan mince
1 tsp mild chilli powder
1 tsp smoked paprika
1/2 tsp chilli flakes
2 tbsp tomato purée
400g tin chopped tomatoes
400g tin kidney beans, drained
1 vegetable stock cube or 1 tbsp of vegan stock powder
a generous glugg of red wine (150ml)
a pinch of Salt
a pinch of Pepper
Choose between rice, torillas, tacos, jacket potatoes, pitta bread
Dressings/on the side:
Dairy free plain yoghurt, Guacamole, dairy free cheese
- Place the oil into a large saucepan on medium heat. Add the diced onion and stir until softened.
- Add the garlic and red pepper chunks. After 2-3 minutes pour in the packet of vegan mince. If your mince is frozen this can be added straight into the pan, do not worry about defrosting it beforehand. Stir the mince, you many need to add a drop more oil to coat the bottom of the pan.
- To the mince mix pour in your spices – chilli powder, smoked paprika and chilli flakes. Coat the mixture by tossing it around in the pan. Make sure the powders reach the bottom of the pan while mixing to start to cook to bring out their flavours and heat.
- Once you’re happy with your mince having an even cook (defrost if defrosting) before it starts to catch or brown add the chopped tomatoes and tomato puree. Stir again to evenly coat the mince and onions.
- Drain your kidney beans and add to the saucepan. Crumble the stock cube over the top of the pan. Stir together to ensure the tomatoes, kidney beans, peppers, spice and mince are all evenly distributed.
- Pour in your red wine and stir once more. Lower the heat and put a lid on the chilli. If you think it is looking a little dry you can add half a mug of water.
- Leave to simmer for at least 30 minutes, if you have longer then use as much of the time as you have. Take care to stir the chilli every 10-15 minutes. The longer the pot simmers the fuller body the chilli will have while the spices develop and make their way through all of the elements – peppers, mince and tomato sauce.
We think this vegan chilli is the only chilli anyone needs. The flavour and heat all come from the vegan vegetables and spices. The traditional meat is a vessel for these, but now we have amazing alternative mince easily available we can create this dish with less CO2 and less animal cruelty. This is a firm favourite for our veganuary vibes.
Got a recommendation to add to our recipe book? Let us know.
Grace has quit the 9-5 lifestyle in London to study marine conservation in Thailand. She will subsequently work as a scuba diving instructor with emphasis on teaching students about marine conservation and anthropogenic impacts to our oceans. Her favourite eco product is Oliva Olive Oil Soap.