I am very excited to share this really tasty chilli sin carne recipe from the Veginner’s Cookbook. Written by Bianca Haun and her partner Sascha Naderer, this is the ultimate starter guide for any new vegans out there or for anyone who is just veg-curious,I met Bianca online in the food bloggers club and have fallen in love with her simple recipes, amazing food pictures and friendly, positive attitude. I was so happy to hear that she has published her very first book, and was thrilled to be asked to review it and try out a few recipes.Together with boyfriend Sascha, they have created this fab book full of 75 seriously good recipes with a broad appeal. Many of the recipes are traditional recipes but remade into simple, plant-based meals and they’re hoping that you won’t even need to look at the recipes again after making them a few times. Their mission is to prove that vegan food doesn’t have to be repetitive, difficult or inaccessible.Think spaghetti carrot Bolognese, cashew ‘parmesans’, sweet potato Hawaii burger, stovetop avocado pizza, ‘cheesy’ Tex Mex wraps and African Peanut stew. For those of you with a sweet tooth like me, there are waffles with warm raspberry sauce, no-bake lime and blueberry cheesecake and chocolate covered almond cake!Today I picked the chilli sin carne recipe to share with you because I love any spicy, comfort-style food. What I love most about this recipe is how simple it is. And cheap! You literally need a few cheap ingredients to create a one-pot meal that’s steaming hot, delicious and nutritious. I also like the added special twist… cocoa powder. It makes it very rich and adds a lush dark colour. It tastes really great the next day… that is if you can bear to leave it to rest for 24 hours, it’s a challenge I tell you.
Here’s the healthy chilli san carne recipe
- 1 tsp olive oil (or coconut oil)
- 2 red onions, diced (or white onion)
- 4 garlic cloves, minced
- 1 tin sweetcorn, rinsed and drained (no added sugar or salt)
- 1 tin kidney beans, rinsed and drained (no added salt)
- 2 cups water
- 1 tsp paprika
- 1 tsp chilli
- 2 tsps cocoa powder (cacao works too but add a bit less)
- 1 cup tomato passata (no added sugar or salt
- Salt and pepper to taste
- Toppings: greens and avocado or tortilla chips
- Heat the olive oil in a big pot and add the diced onions and garlic. Let it cook on a medium heat for a few minutes until translucent.
- Add the rinsed and drained sweetcorn and kidney beans, water, paprika, salt, chilli powder, cocoa powder and tomato passata.
- Give it a quick stir, put the lid on, and let it simmer for about 30 minutes.
- It should thicken nicely and if the water has cooked down too much, you can add more water or tomato passata. Let it cook without the lid on for another 5 to 10 minutes, until it has reached the right consistency.
- Top with chopped avocados, parsley and enjoy either with rice, tortilla chips or pitta bread.