Chilli con carne (but no carne)
Chilli con carne (but no carne)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chilli con carne (but no carne). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Chilli con carne (but no carne) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Chilli con carne (but no carne) is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chilli con carne (but no carne) using 16 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Chilli con carne (but no carne):
  1. Get ~500g of mushrooms(I used the common large white capped ones)
  2. Take 1 can Kidney beans
  3. Make ready 2 spoons Tomato concentrate
  4. Make ready 2 cans chopped tomatoes (in tomato juice preferably)
  5. Make ready 5 shallots (reasonable size)
  6. Prepare 100 % dark cocoa powder
  7. Make ready Sunflower oil
  8. Get Spices
  9. Prepare Chilli powder
  10. Prepare Garlic powder
  11. Take Black pepper
  12. Make ready Salt
  13. Prepare Cumin
  14. Prepare Sweet paprika powder
  15. Make ready Add-ons (optional)
  16. Take 500 g rice (any, I used basmati)

The lentils and beans ensure the chili is hearty and filling, while the peppers, onion and corn give it that real chili con carne feel. This vegan chilli con carne is perfect for a healthy, meat-free meal. If you're a meat-eater, the roasted butternut squash and smoky flavour from the chipotle paste means that you won't miss the taste of meat whatsoever in this vegan dish, we promise. For some other amazing Vegan recipes make sure you also try our vegan pulled pork, our chipotle vegan pie or our vegan tacos.

Instructions to make Chilli con carne (but no carne):
  1. Get a large non stick pot and add some sunflower oil in and turn on the heat to medium
  2. Peel the shallots and chop them up down to a reasonably small size
  3. Throw them into the pot and cook until they brown a little then turn down the heat to a low to give you time for the mushrooms
  4. Chop up the mushrooms and add to the pot, increase heat to medium when everything is in
  5. Cook until the mushrooms reduce in size and brown/grey
  6. Add the two cans of tomatoes, and red kidney beans
  7. Stir for about 2 minutes then add your concentrate
  8. Add some cocoa, about a teaspoon and a half
  9. Add your spices, the amount which is to your liking of coarse (I like a fairly spicy chilli)
  10. (Optional) Rule of thumb when cooking rice: if you have a set amount of rice, add twice the amount of water plus a teeny bit more
  11. Add your rice and water into a pot that you will cook it in
  12. Cook on high until the water evaporates (mine came out like that:)

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