This meatless chili con carne consists of soy mince, lentils, and beans in a flavorful tomato sofritto base. Serve it with rice, baked tortilla chips or even as fillings for tacos! It’s great for freezing too so feel free to make a big batch so you always have a healthy meal on hand for when the hanger strikes!
Prep Time
5 mins
Cooking Time
30 mins
Ingredients
Servings
3 - 4
Instructions
- Finely dice celery, carrot, bell pepper and onion. Finely mince garlic.
- Rehydrate textured soy protein by combining it with water in a bowl. Stir until all the water is absorbed.
- Heat up olive oil in a large nonstick skillet over medium heat. Add onion, garlic and celery to the skillet and sauté for 3-4 minutes.
- Add carrot, bell pepper, cumin and chili powder. Stir and sauté for 3-4 minutes.
- Add the rest of the ingredients. Stir to combine, then cover with a lid and reduce the heat to low and let simmer for 25 minutes.
- Serve hot with some steamed basmati rice. Top with some vegan sour cream or coconut yogurt if desired. Enjoy!
Notes
- Leftovers will keep for 3-4 days in an airtight container in the fridge.
- For extra flavor, you can rehydrate the textured soy protein with hot vegetable stock instead of water.
- Instead of steamed rice, you can also serve this vegan chili with cornbread, baked tortilla chips, or use as a taco filling!
