Chili Sin Carne (Vegan Chili Con Carne)

Ingredients

• 1 cup dry TVP ( or texturised vegetable protein (100g), see notes)
• 1 tbsp neutral oil (vegetable, avocado, canola, etc)
• 1 red onion (diced)
• 3 cloves garlic (minced)
• 2 medium tomatoes (diced)
• 1 cup tomato sauce ((240 ml) )
• 3 tbsp tomato paste ((30 g))
• 2 small chunks vegan dark chocolate ((5g), optional but highly recommended! - I used 70% dark chocolate)
• 1 cup vegetable stock ((240 ml), see notes)
• 250 g cooked red kidney beans (drained (from 1 400-g can))
• 1 tsp salt (or to taste)
• 1 1/2 tsp cumin seed powder
• 1 tsp paprika
• 1 tsp cayenne pepper powder
• 1-2 tsp chili powder (adjust according to 
desired spice)
• 1 tsp dried majoram (optional)
• Vegan cheese shreds ( or sour cream, for topping)
• Chopped cilantro or spring onion (for garnish)
• Chopped green chiles or jalapeños

Instructions

1. 1

   Rehydrate the TVP: rehydrate the TVP by by soaking it in hot water for at least 5 minutes. Afterwards, drain the water.

2. 2

   Heat a large pot over medium heat. Add in the oil. Sauté the onions until tender. Then add in the garlic and sauté for another 1-2 minutes. Add in the tomatoes and cook down until tender, around 2-3 minutes.
Add in the vegan mince/TVP and sauce for 2-3 minutes.

3. 3

   Add in the tomato sauce, vegetable stock or water, tomato paste, and the spice mix. Leave to simmer for 10-12 minutes, stirring every 2 minutes, on medium heat until the sauce starts to thicken. Add in the beans and dark chocolate (if using) leave to cook for a few more minutes.

4. 4

   Season with salt to taste. Feel free to adjust the spices according to your desired taste. Add some vegan cheese or egan sour cream, if desired. Sprinkle some chopped spring onions or cilantro. Enjoy while hot!