Chilli Non Carne with Sticky Balsamic
Vegan Chilli Con Carne
Sticky Balsamic
6
10 minutes
35 minutes
American / Italian
Dinner
This vegan Chilli Con Carne is a hearty and flavorful dish, perfect for a comforting meal. Packed with nutritious vegetables, chickpeas, and kidney beans, it's a delicious twist on a classic favorite that everyone will love.
Ingredients
- 2 medium onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 medium carrots, finely chopped
- 2 sticks celery, finely chopped
- 2 red capsicums , finely chopped
- 1 long red chilli, deseeded and finely chopped
- 2 tbsp good quality olive oil
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Sticky Balsamic Original
- 1 can 400g chickpeas
- 1 can 400g red kidney beans
- 2 cans 400g diced Italian tomatoes
- 1/2 cup vegetable stock
- 1 handful coriander, roughly chopped
Directions
In a large frying pan, heat the olive oil and add all of the chopped vegetables and saute gently for a few minutes.
Add spices, salt and pepper and cook until vegetables are softened (around 5 minutes).
Add tomatoes, kidney beans, chickpeas and cook for a couple more minutes.
Add stock and Sticky Balsamic Original. Bring to the boil and then simmer, stirring gently every now and then for at least 20 minutes (the longer it simmers, the better it will be).
Serve with rice, scatter some of the chopped coriander on top, and drizzle a little more Sticky Balsamic Original over the dish.