Recipe of Homemade Vegan chilli con carne

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Before you jump to Vegan chilli con carne recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.

Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won't be able to fix the problems of the environment. This must happen soon and living in approaches more friendly to the environment should become an objective for every individual family. The kitchen is a good starting point saving energy by going more green.

Let's begin with something really easy, changing the actual light bulbs. Do this for your house, not only the kitchen. You need to upgrade your incandescent lights by using energy-saver, compact fluorescent light bulbs. They cost a little bit more at first, but they last ten times longer, and use less electricity. Changing the light bulbs would keep a great deal of bulbs out of the landfills, which is good. You also have to get the habit of turning off the lights when there is nobody in a room. In the kitchen is where you'll frequently discover members of a family, and often the lights may not be turned off until the last person goes to bed. Of course this also happens in some other rooms, not just the kitchen. Do an exercise if you like; check out the amount of electricity you can save by turning the lights off whenever you don't need them.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is definitely something we can all perform, without difficulty. Typically, all it takes is a little common sense.

We hope you got benefit from reading it, now let's go back to vegan chilli con carne recipe. You can have vegan chilli con carne using 24 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Vegan chilli con carne:

1. Take 2 tablespoons of vegetable oil or olive oil.
2. You need 1 of white onion, finely diced.
3. Use 2 cloves of garlic, finely diced.
4. Provide 500 g of quorn mince.
5. Take 2 of assorted peppers, sliced into chunks or finely chopped.
6. Get 1 teaspoon of ground cumin.
7. Use 1 teaspoon of paprika (or hot paprika).
8. You need 1 teaspoon of hot or mild chilli powder.
9. Prepare 1 teaspoon of ground cinnamon.
10. Provide 1/2 teaspoon of chipotle chilli flakes.
11. Take 2 teaspoons of sliced pickled Jalapeño (any jar brand).
12. Use 2-3 teaspoons of granulated sugar.
13. Prepare 400 g of can chopped tomatoes.
14. Use 1 of vegetable cube stock.
15. Take 250-300 ml of water.
16. Take 2 tbsp of tomato purée.
17. You need to taste of salt and pepper.
18. Get 410 g of can red kidney beans, drained.
19. Provide 1 tbsp of cocoa powder, optional.
20. You need of To serve:.
21. Prepare of Steamed basmati rice.
22. Get of Taco shells.
23. Prepare of Soured cream.
24. You need of Grated cheddar cheese.

Instructions to make Vegan chilli con carne:

1. Add the oil and onions to a large pot or saucepan. On medium heat cook onions until soft and translucent..
2. To the pot add garlic and fry until soft. Then add peppers and cook until softened. Now add the chilli, paprika, cumin, chipotle chilli flakes and cinnamon powder. Stir well and occasionally and cook for a further five minutes..
3. Add the quorn mince to the mixture and stir till cooked through. Crumble vegetable stock cube and water into the pot..
4. Add the chopped tomatoes, sugar, tomato paste, coco powder (optional) and season to taste (add more spices or salt and pepper if necessary) and stir. Bring to a boil and when it begins to bubble, then reduce heat to low and simmer for 20-25 minutes..
5. Serve with steam basmati rice or some taco shells and a dollop of soured cream. Tip: if there is any con carne left, once it has cooled place in ziplock bag or airtight food container and freeze for up to 3 months. Alternatively, keep in fridge and consume within 4 days..

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