Vegan Chilli Con Carne – Ostomy-Friendly Recipe

Ingredients

• 2 garlic cloves
• 1 red onion
• 1 carrot
• 1⁄2 a celeriac
• 1 red bell pepper
• 1 tsp chilli flakes
• 1 tsp paprika
• 1⁄2 tsp ground cumin
• 2 tbsps tomato puree
• 300 g soya mince
• 400 g tin chopped tomatoes
• 400 g tin of red kidney beans
• 1 vegan stock pot
• 1 fresh red chilli
• 1 bunch of coriander
• 1 tbsp olive oil
• Salt / Pepper to season

Instructions

1. 1

   Chop the onion, mince the garlic, and dice the carrot, pepper and celeriac.

2. 2

   Heat a little oil in a casserole dish, then cook the onion and garlic until soft. Add the carrot and celeriac and cook for 5 minutes.

3. 3

   Add the chilli flakes, paprika and cumin and cook for 2 minutes. Add the tomato puree and soya mince, cooking for a further 2 minutes.

4. 4

   Add the bell pepper, chopped tomatoes and kidney beans (previously drained and rinsed) and bring to a simmer.

5. 5

   Add the stock pot and cover the vegetables with water, bring to a simmer and cook for an extra 20 minutes or until all are soft but not mushy.

6. 6

   Taste for seasoning, you may need a little salt and pepper.

7. 7

   Chop the red chilli and coriander, then sprinkle over the top when ready to serve.