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Vegan Chilli Con Carne

This vegan chilli con carne (actually a vegan chilli SIN carne) recipe is perfect for a healthy, meat-free meal. If you’re a meat-eater, the roasted butternut squash and smoky flavour from the chipotle paste mean that you won’t miss it whatsoever in this dish, we promise.

Try our other vegan recipe ideas.

  • Prep time

    20 mins

  • Cook time

    30 mins

  • Total time

    50 mins

  • Ideal for

    Dinner

  • Make it

    Mexican

  • Serves

    6

How to make it

  1. Preheat oven to 180C.
  2. Peel squash, remove seeds and chop into bite-sized chunks.
  3. Chop peppers and onion into similarly sized chunks.
  4. Add to roasting tin with olive oil, whole garlic cloves, thyme, oregano, salt & pepper.
  5. Roast until cooked through and squash begins to blacken on its edges (about 25 mins), but keep checking as oven temps vary. Remove thyme stalks and squeeze out garlic & remove skins.
  6. Meanwhile, in a large saucepan, add the chopped tomatoes, chickpeas, kidney beans, vegetable stock and Gran Luchito Chipotle Paste, chopped coriander stalks and cook for 30mins with a good pinch of salt & pepper.
  7. Meanwhile, cook enough rice for how many people are eating (use double volume of water to rice, bring to boil, lower heat, then cook until water is gone).
  8. Also, prepare guacamole by mashing avocado then stirring through chopped coriander, lime juice, finely chopped red onion.
  9. Combine roasted vegetables with the tomato sauce and mix well. Keep warm until ready to serve.
  10. Just before serving, mix in fresh coriander.
  11. Serve with rice, vegan sour cream & homemade guacamole.

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