This vegetarian version of the Chili con Carne is healthy and delicious, perfect for Vegans as it has no animal fats, and first of all incredibly easy to make.
Serve it with Long Grain rice, corn Tortillas and some Guacamole if you like.

Ingredients for 4/6 people:

400 gr braised seitan cutlets
400 gr tin black beans (drained)
300 gr tomato puree
vegetable stock (1/2 cup)
1 big onion
1 shallot
1 tablespoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dry oregano
1/2 teaspoon hot chilli powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cloves
2 tablespoons EVO oil


Chop roughly the seitan cutlets then place them in a food processor and give it a short whizz just to make them resemble minced meat.

[cml_media_alt id='1695']Chili con Carne 5[/cml_media_alt]

In a large pan or wok heat up the olive oil, add the finely chopped onion and shallot.
Cook gently for about 10 minutes then add all the spices apart from the oregano.
Stir fry the spices for about 3 minutes and add the tomato puree, the beans and the minced seitan.

[cml_media_alt id='1693']Chili con Carne 3[/cml_media_alt]
Cover and cook on a gentle flame for about 25/30 minutes.
5 minutes before switching off season with oregano and salt.

[cml_media_alt id='1691']Chili con Carne 1[/cml_media_alt]
If you Chili is too thick add 1/2 cup of vegetable stock.

This post is also available in: Italian