‘Impossible’ Chili Sin Carne

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‘Impossible’ Chili Sin Carne

Although I have a strong preference for whole-food ingredients in almost all my dishes (due to the obvious health benefits), once in a while I do love a bit of comfort food! If you are going to dabble in some of the meat replacements out there, you won't go far wrong using a bit of 'Impossible mince' in my mouthwatering chili recipe below. Even my huge meat eating friends devour it every time I make it as it epitomises the meaning of 'umami' 😉
Servings 6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Equipment

  • 1 Large stock pot
  • 1 Large chopping board
  • 1 Large chef's knife
  • 1 Food processor optional

Ingredients

  • 2 tbsp olive oil
  • 2 red onions medium – diced
  • 6-8 cloves garlic minced
  • 2 small red chilis hot – deseeded and finely chopped
  • 2 tsp cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp smoked chipotle
  • 1/4 tsp cayenne hot
  • 680 g Impossible beef or other plant-based mince
  • 400g portobello mushrooms chopped into chunks
  • 2 large bell peppers mixed colours work best – chopped into chunks
  • 2 tbsp tomato puree
  • 3 tbsp coconut aminos teriyaki flavour
  • 2 tins chopped tomatoes without any salt or additives or otherwise 800g chopped fresh tomatoes
  • 500ml vegetable stock
  • 1 tin kidney beans
  • 1 tin black beans
  • 1/4 coriander fresh – chopped

Instructions

  • Mix all the ground spices together in a bowl and chop/dice all the veggies according to notes above.
  • Heat the olive oil in a large stockpot over a medium heat and fry the onions until softened (approx. 3-4 mins). Add the garlic and chilli and fry for another 1-2 minutes. If the mixture sticks at all, deglaze the pan with a little filtered water and reduce the heat a bit. Add the ground spices and fry for a further minute.
  • Next, add the Impossible beef and slowly brown (around 2-3 mins). Add the chopped mushroom and peppers and cook for a further couple of minutes. Then add the tomato purée and aminos and mix well.
  • After 1 or 2 minutes add the chopped tomatoes and stock and bring to the boil. Add the beans and slowly simmer until the sauce thickens somewhat (about 10 mins). Add most of the coriander (reserving a little for the garnish) and turn off the heat. The sauce will continue to thicken whilst it cools slightly.
  • Garnish with the remaining coriander and serve with rice, garlic bread or over baked potatoes (both sweet and white work well). My homemade guac, vegan sour cream and mango salsa also accompany it well to make a banging dish that definitely requires second's!

Notes

Prefer to avoid vegan mince: Just use extra mushrooms, beans or even some sweetcorn instead.
Oil-free: Fry using a little filtered water instead, remembering to deglaze the pan whenever the mixture sticks.
Calories: 472kcal
Course: Main Course
Cuisine: Mexican
Keyword: Comfort Food, Gluten-free, Vegan

Nutrition

Calories: 472kcal | Carbohydrates: 47g | Protein: 30g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 1083mg | Potassium: 1735mg | Fiber: 13g | Sugar: 11g | Vitamin A: 2724IU | Vitamin C: 94mg | Calcium: 270mg | Iron: 8.2mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and mention @elgourmetcurativo on Instagram or tag it #elgourmetcurativo.

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