Low Carb Vegan Chili
How to Make It
Step 1
Finely dice the onion, thinly slice the garlic and dice the bell pepper. Heat a tablespoon of olive oil in a large saucepan or Dutch oven over a low/ medium heat. Add the onion, garlic and bell pepper. Sweat gently until tender and fragrant.
Step 2
Add the soya mince to the pan along with the remaining tablespoon of olive oil. Add the chili powder, cumin, coriander and paprika – adding more or less as desired. Add a generous teaspoon of tomato paste and stir well. Pan fry over a medium heat for a few minutes to warm the spices and cook the mince.
Step 3
Add the vegetable stock and chopped tomatoes to the pan. Stir well to combine. Bring up to a boil, then reduce to a simmer for 8-10 minutes to thicken the sauce. You still want some liquid, so do not allow the mince to dry out. Add more stock if needed.
Step 4
While the chili is cooking, add the cauliflower rice to a small saucepan. Add two tablespoons of water. Set the rice over a medium heat and season with a pinch of salt and pepper. Stir well and heat through for 3-4 minutes until hot and the rice is just tender.
Step 5
Divide the cauliflower rice between two serving bowls and top with the chili. Dice the avocado. Top the chili with the nutritional yeast, coconut yogurt, avocado and fresh cilantro to serve.
Ingredients
- Vegan Soya Protein Mince – 260 g
- Extra virgin olive oil – 2 tbsp
- Yogurt substitute (dairy free), vanilla, coconut milk based – 2 tbsp
- Cauliflower rice – 2 cup
- Nutritional Yeast Seasoning – 2 tsp
- Cilantro – 1 tbsp
- Chili Powder – 1 tsp
- Gourmet Collection Smoked Paprika – 1 tsp
- Tomato paste – 1 tsp
- Vegetable broth, bouillon or consomme – 1 cup
- Garlic – 1 clove
- Onion – 0.5 small
- Red pepper – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- Cumin, ground – 0.5 tsp
- Coriander Seed Ground Or Whole Dried – 0.5 tsp
- Tomato, canned – 0.5 cup
- Avocado – 0.5 each
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp