Punchy piquant flavours with a delightful hit of chilli. I adore Mexican cooking and my chilli con carne is a nod to classic Mexican flavours and a dish all your friends with scramble over. Dive in to a mouthwatering and satisfying burly dish . You’ll relish this tongue teasing chow.
Red Hot Chilli Concarne
- 1 1/2 Cups Soya Protein Mince see subs in my notes
- 1 can kidney beans or black beans
- 1 Medium Onion, finely chopped
- 1 Can Tomatoes + 1 can water
- 2 Cloves Garlic
- 1 Jalapeño Any chilli pepper will do
- 1/2 Tsp Cumin seeds crushed
- 1/2 Tsp Coriander seeds crushed
- 1 Tbsp Rapeseed Or any other type of vegetable oil
- 1/2 Tsp Ground coriander
- 1 Tsp Ground cumin
- 2 Tsp Chilli powder add 1 tsp if you don’t like it too spicy. Do a taste test.
- 1/4 Tsp Cayenne pepper
- 1 Tbsp Paprika pepper
- 1 Veg stock cube dissolved in 50 ml water
- 1/4 Tsp Smoked paprika (optional) Spanish Smoked Paprika the best
- 1/4 tsp salt Add more if you need it. Taste all the way.
- The first step is to rinse and soak your soya protein mince in about a 1 to 2 cups of hot water. While it is soaking, you can get on with your veg prep and frying.
- Heat up a tbsp of vegetable oil in a deep pan. Add in your crushed seeds and a pinch of salt. Fry on a low to medium heat. You are looking to flavour and heat up the oil.
- While this is going on, finely chop your garlic, onions and chilli and toss into the pan with a pinch of salt.
- Brown onions lightly, then add in your can of tomatoes, water, stock cube and the rest of your season.
- Bring to the boil, then reduce heat slightly and reduce your sauce. This helps cook up the spices and develop a delicious full bodied sauce. Do a taste test. Sometimes adding a pinch of sugar helps to balance acidity from tomatoes.
- Once you sauce has reduced, this usually takes about ten minutes.Mix in your mince, stir to make sure its coated in the sauce, add a drop more water if you need. And let it simmer for another five minutes, then add in your kidney beans and cook for a further five to ten minutes.
- You can if you wish continue to cook gently to develop your sauce more. Or if you are starved and just in from work. Ensure the rice is on while you cook. So when the chilli is finished, just pop in bowl or heap onto a plate of rice and top it off with lots of tasty frills.
This recipe can be enjoyed in a bowl by itself, on top of a baked potato, with rice loaded with extras, in a burrito, what every spicy Mexican combo takes your fancy.
I love piling on the extras, like guacamole, pico de gallo, blackened corn, jalapeños and spicy chipotle mayo.
This is a simple recipe with less than five ingredients including seasoning.
Pico de Gallo I’ll make this as a snack to have with some spicy Tortilla chips. So easy to make and really tasty. Again, 5 ingredients. Which reminds me I should do some posts on spices to have in your pantry.
For more tasty recipes follow me on Instagram @theveganhoneypot and other social media platforms.
Thanks and if you need anything let me know.