Those of you who know me, especially my fellow scouts, can probably remember my famous Chili, which was CON carne back in the days. It was our go to dish on every camp and I probably cooked it over a hundred times. It was then, and now still is, one of my favourites Mexican dishes. Thankfully Chili is super easy to veganize, so I don’t have to miss out on one of my favourites. I often cook a big batch and freeze the rest of it, so if I don’t feel like cooking in the evening I just take it out of the freezer and cook up some rice to go with it.
I will not quote any measurements as I always just cook with what I have in the fridge, sometimes there are more carrots, other times I use more beans….and it always tastes equally tasty!
Here are the key ingredients that I use:
Canned tomatoes and tomato paste
Frozen green beans
Chili powder, pepper
optional: vegan cheese and vegan cream cheese
Chop all the veggies. Braise onions and garlic with tomato paste. Add all the spices. Add carrots and let them cook for a few minutes. Then add bell peppers, zucchini and frozen green beans. Cook for another few minutes and finally add canned tomatoes and a bit of veggie stock. Cook for 10-15 minutes. Add beans and sweet corn. Adjust with chili until desired taste. Serve over heaps of rice with guacamole and vegan cheese. Enjoy!