VEGAN CHILLI WITH SALSA, SOUR CREAM AND GUACAMOLE

A vegan chilli with all the trimmings is the perfect meal on Halloween night … or any other night really. I love preparing this with salsa, guacomole, sour cream and some heated tortillas. It’s so much fun to have all the various dishes ready and for everyone to tuck in to get their own loaded tortillas ready.

I used a Seitan log for the vegan mince (recipe by The Buddhist Chef) but you can just as well use a shop bought vegan mince or some blitzed vegan sausages.

Another good thing with this dish is that the Chilli can be prepared ahead (even a day or two), and the sauces just on the day. The guacomole can change colour once it is prepared so I would get that ready close to meal time.

The full recipe is in the printable recipe card below. I hope you enjoy it and remember to tag me (@thenourishedbowl) on Instagram if you decide to make it.

vegan chilli, chilli sin carne

Main Course

International

Yield: 6-8

Author: Beatrice Caffrey | The Nourished Bowl

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Chilli Sin Carne with Tomato Salsa, Sour Cream and Guacomole

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

A delicious vegan meal that can be enjoyed with warm tortillas. It's a fun way for everyone to build their own tortillas.

Ingredients US Metric Both

Chilli Sin Carne

• 1 tbsp rapeseed or olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, chopped
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp all-spice
• 1 tsp celery salt
• pepper
• 1 seitan log (recipe from The Buddhist Chef here) *
• 2 tins chopped tomatoes
• 1 tin water
• 2 tbsp tomato puree
• 1 tbsp maple syrup
• 2 tins kidney beans
• Tortilla wraps
• Grated cheese

Tomato Salsa

• 250g plum tomatoes
• 1 garlic clove
• 2 shallots
• 1 tbsp sugar
• Juice of 1 lime
• 2 red chillis
• Large handful fresh mint

Vegan Sour Cream

• 1 carton silk tofu (300g)
• 3 tbsp nutritional yeast
• Juice of 1 lemon or lime
• 1/4 cup soya milk

Guacomole

• 3 large avocados
• 2 shallots
• 4 plum tomatoes
• Juice of 1 lime
• 1/2 tsp hot chilli powder
• Handful of fresh coriander

Instructions

For the chilli

1. Fry onion, garlic and carrots at medium heat for 8-10 minutes. Add in the spices.
2. Blitz the seitan log in a food processor. Add to the vegetables. Fry all for 4-5 minutes.
3. Add in chopped tomatoes, water and tomato puree. Mix it all and let it cook for 8-10 minutes at medium heat.
4. Rinse the kidney beans, then add to the pot. Let them heat through, then set aside.

For the side dishes

1. Add all the salsa ingredients to a small blender and blend, then pour into a bowl.
2. Add all the sour cream ingredients to a blender and blend, pour into a bowl.
3. Finally, add all the guacomole ingredients into a small blender and blend. Alternatively, you can chop all the ingredients very finely and mix it to a more chunky guacomole. Pour into a bowl.
4. Serve the chilli with the side dishes, some heated tortilla wraps and grated cheese.

Notes:

If you don't have any seitan, you can also use Textured Vegetable Protein (TVP) or other vegan mince alternatives.

The chilli can be frozen if desired.

The salsa and guacomole will keep in the fridge for 3-4 days.

The sour cream will keep in the fridge for up to 10 days.

Did you make this recipe?

Tag @thenourishedbowl on instagram and hashtag it #thenourishedbowl