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VEGETERIAN CHILLI CON CARNE

PREP TIME
COOK TIME
SERVES

INGREDIENTS
2 tsp extra virgin olive oil
3 tbsp TFC Onion, Garlic and Chilli Paste
2 tbsp tomato paste
800g can diced tomatoes
3 1/2 cups vegetable liquid stock
1 large eggplant, diced
300g  pumpkin, peeled, cut into 4cm pieces
300g cauliflower, cut into small florets
400g can red kidney beans, drained, rinsed
1/2 cup almond milk
3/4 cup grated vegan cheese
Diced avocado, to serve
Fresh coriander leaves, to serve
Sliced long red chilli to serve optional
Warmed flour tortillas to serve

METHOD

1. Heat oil in a large heavy-based saucepan over medium heat. Add the paste. Cook, stirring, for 3 minutes or until softened.
2. Add tomato paste, tomatoes and stock. Bring to the boil. Add eggplant and half the pumpkin. Reduce heat to medium-low. Simmer, partially covered and occasionally stirring, for 15 minutes or until pumpkin is tender and starts to break down. Add cauliflower, beans and remaining pumpkin. Cook for 12 to 15 minutes or until the mixture has thickened and cauliflower is tender. Add in the almond milk and stir.
3. Top with vegan cheese. Sprinkle with avocado, coriander and chilli. Serve with tortillas