CHILLI (non-carne)

Unfortunately for us, our families aren't vegan, so we try to encourage them to eat less animal products by making yummy vegan dishes :) While we both enjoy raw or predominantly raw diets, we love to cook for our families. Here is one very popular vegan-for-omnivores Mexican dish that is super delicious and very versatile. It is low fat, loaded with veggies and totally scrumptious! It is a good idea to make large batches of the chilli and freeze some to use in different dishes to keep meals interesting & more convenient to prepare! 

Recipe 

1/2 cup textured vegetable protein (TVP) (make sure it's organic!)

1 cup boiled water

1 onion, diced

4 cloves garlic, crushed

3 tsp paprika

2 tsp cumin

1/2 tsp cinnamon

1/2 tsp cayenne pepper

2 carrots, grated

2 zucchinis, grated

1 capsicum, finely diced

500g cooked kidney beans

2 cans diced tomatoes 

1/2 cup sweet chilli sauce

Salt, to taste

Method

• Put the TVP in a bowl with the boiled water and let sit for at least 15 minutes. Strain the TVP and squeeze as much water out of it as possible. Add about 1/2 cup of water to a saucepan and bring to medium heat. Add the TVP and cook for 10 minutes, stirring. Once cooked, put aside in a bowl.
• Add another 1/2 cup of water to the saucepan and add the onion and garlic in. Stir until the onion is soft, about 10 minutes.
• Add the TVP back into the saucepan, along with the spices, carrot, zucchini, capsicum, tomatoes & kidney beans. Cook for 1 hour.
• Add in the sweet chilli sauce and salt. Finished! Serve with chopped coriander. 

Looking for ways to serve your chilli? Try these ideas...

- on rice (try turmeric-infused rice!)

- on pasta

- on a baked potato

- in tacos (with salsa & salad ingredients)

- in a burrito (with rice, salsa & guacamole)

- on nachos (with a cheesy sauce on top)