This is my first recipe post here on the blog and I’m super excited about it because I finally started to stop dicking around and actually do it. As it’s my first recipe post it had to be one of my all times fav’s a good ole chili con carne. I bloody love a good chili and it was always a staple in ma house as a kid, the UK is cold and miserable so you know this really helped warm yah up.
Melbourne Winter has been a killer this year, I’m a big baby when it comes to the cold and all I ever want is some good hearty food to warm me up and give me a big inside hug.
This chili con carne hits the spot and it’s a regular winter warmer for me and a ma mate (he doesn’t really get a choice). It’s also a banger of a meal any day any season but it really gives you a lift through those cold dark winter days.
The other banging thing about Chili Con Carne is it can pack a lot of heat, and we’re a fan of all things hot and spicy in the Babe Street Kitchen. If you ain’t crying it ain’t good! That might be a slight exaggeration, but you get the point that hot and spicy is where it’s at.
This Delightful Chili packs two of my favorite foods in the plant world, Mushrooms and Chili’s. It also has a secret ingredient which makes it next level (its dark chocolate, but shhh! Don’t tell anyone it’s a secret, I mean other people probably already do this but I like to think it was my idea).
It’s Vegan ,Gluten and Dairy Free unless you decide to top it with sour cream then well it ain’t vegan or dairy free anymore.
This chili is super easy to make you just chop it all up, chuck it a pot, throw your spices in and bob’s your uncle. It’s also a super-easy way to pile in those much need veggies into your meals.
You can easily change up the veggies to what you have on hand. Tt’s also a good way to use up the last of veggies in your fridge.
Mushrooms are the main event of this dish! However I have made this with quorn so you can trade the shrooms with quorn, it works just as well. As a personal preference though mushrooms tastes so much better than quorn.
Give it a whirl, experiment with flavors and remember to keep on cooking, good looking!
Vegan Chili Con Carne
- 1 large crock pot
- 4 cups of mushroom minced
- 1 small head of broccoli
- 1 medium diced capsicum
- 1 medium diced carrot
- 1 medium diced zucchini
- 1 onion
- 6 garlic cloves
- 2 habanero chillies
- 1 green jalapeno
- 400 g can mixed beans
- 400 g can of black beans
- ½ cup of vegetable stock
- 400 g tin of diced tomatoes
- 2 tbsp Cumin
- 2 tbsp Paprika
- 2 tbsp Turmeric
- 2 tbsp of hot sauce or siracha
- 2 tbsp Tamari sauce
- 4 tbsps of maple syrup or honey
- ½ cup dark chocolate
- Salt and pepper
- Dice up the onion, garlic, chillies and mince the mushrooms so they are chopped up finely (don’t forget to wash your veggies)
- Add the onion, garlic and chilies to the pan with some olive oil and let sweat for 5 minutes or till you can start to smell the delightful aromas. Throw in the mushrooms and allow to cook for 5-10 minutes.
- Whilst all that other stuff is cooking in the pan dice up the other veggies I like to cut them up real small but chop how you wish and throw them into the pot or pan whatever you using and let them cook for another 10 minutes remembering to constantly give them a stir so they don’t burn.
- Once the veggies are partially cooked chuck in the beans, the chopped tomatoes and the veggie stock.
- Add in your spices, Tamarind sauce hot sauce salt and pepper and allow to simmer for 20 minutes.
- Squeeze in the maple syrup or honey and add in the dark chocolate giving it a mix till the dark chocolate is fully melted. Allow to simmer for further 5-10 minutes.
- Serve with rice/quinoa cauliflower rice whatever you wish and top with avocado and coconut yogurt (my fav) or you can use sour cream or no toppings whatever yah want you bloody babe.
- Sit back relax enjoy with friends and wine 🙂
- If you don’t like mushrooms you could switch for a vegetarian mince or use extra veggies and mince those into a veggie mince.
- If you don’t like your food too spicy use 1 habanero chili or a milder chili.
- This stores well in the freezer for up to 2 months or in the fridge for a few days in an airtight container