This Vegan Chilli Con Carne is my interpretation on the classic Mexican dish. It is full of amazing flavours, such as spicy chilli flakes and sharp cumin powder. All resting on a bed of creamy mashed potato.
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If you’re looking fora protein hit, this dinner is great for you, especially if you’re aiming lose weight but keep your muscle. Beans are an excellent source of protein and fibre, they are also rich in iron. Beans are great both canned and fresh, however if you’re cooking with canned beans be sure to thoroughly rinse them to remove the excess sodium they are preserved with.
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You can use any type of beans for this dish but kidney or black beans are recommended as they are a great combo in Mexican food.
If you like this recipe, head over and check out a few of my other filling main meals.
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
Vegan Chilli Con Carne
Spicy and Rich Vegan Con Carne.
Ingredients
- 1 can four bean mix, rinsed
- 1 can black beans, rinsed
- 1 can diced tomatoes
- 1/2 tbsp cumin
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp chilli flakes
- salt and pepper to taste
- 6-8 large potatoes
- 1/2 cup plant milk (I used soy)
- 1 tbsp vegan butter
Directions
Step 1: Peel, wash and roughly chop the potatoes. Place it a pot of boiling water for 30 mins.
Step 2: In a pre-heated saucepan (medium to high heat), add the diced tomatoes, four bean mix, and black beans. Add the spices next, adjusting the chilli to your liking. Cover and simmer until potatoes are cooked.
Step 3: Drain the potatoes. In a large mixing bowl add the potatoes, plant milk, vegan butter, and salt and pepper to taste. Mash well into a smooth consistency.
Step 4: Serve the Con Carne on a bed of mashed potatoes.
Plant Fueled Tucker 