Chilli Non Carne
40 Minutes
4 Servings
Introduction
A delicious vegan version of everyones favourite comfort food
How to make
1. Heat the coconut oil in a large wok over a low to medium heat. Saute the onion and garlic for 5-8 minutes, until softened.
2. Add the chopped tomatoes, mashed pinto beans, tofu mince, red pepper, chilli powder, salt and pepper. Simmer, covered, for 30 minutes on a low heat.
3. Eat straight out of a bowl or with tortilla chips. Top with ha sprinkle of nutritional yeast or make tacos with chopped onions, shredded lettuce and grated vegan cheese. This is also great with brown or white balsamic rice.
Ingredients
1.5 tablespoons of coconut oil
2 large onion, chopped
4 cloves of garlic, crushed
4x400g cans of chopped tomatoes
4x400g cans of pinto beans, drained, rinsed and mashed
400g tofu diced into small pieces
2 red peppers, chopped
2 teaspoons chili powder
1 teaspoon fine rock salt
1 teaspoon freshly ground black pepper
Sprinkle nutritional yeast