Ahhh, chili. Easily one of THE most comforting dishes out there. Anyone else agree? This is my SECOND chili recipe on the blog (the first was a Sweet Potato and Kidney Bean Chili) so you can tell it’s a favourite of mine! .
Since my veggie week you guys have been asking me (either by comments or messages on my Instagram posts) to share my favourite veggie-friendly recipes with you, and to share budget friendly recipes too! I’ve also had requests to share products I’ve found as good vegetarian protein alternatives, as well as where I find them! I am so excited to start sharing these with you and I plan to do a separate post on my favourite plant-based sources of protein in particular, as well as carbs and fats! So this recipe is the first of many ‘Veggie on a Budget’ meals! To be honest, pretty much all meal prep recipes I make and share are budget-friendly, but I’m excited to do special vegetarian-style ones for you. I’m a supermarket gal and my faves are Aldi, Tesco and Super Value!
In line with my transition towards increasingly vegetarian days/meals (in particular my work lunches, which I’ve been keeping meat-free since my vegetarian week), I wanted to take on a new chili recipe with my OWN faovurite mix of spices! I’ve been experimenting with lots of different vegetarian/vegan meat alternatives (tofu, tempeh, seitan, vegan/vegetarian-friendly sausages/burgers, and products like those from the brand Quorn), and recently I decided to try including Quorn ‘Mince’ and ‘Meatballs’ in my chili. And the result? A total taste and texture success! I loved the extra satiety the mince and meatballs added. You can absolutely leave it out either, especially if you want this to be a vegan-friendly recipe. The little hint of cacao powder is GOLDEN as well – do not omit!
- 1 tbsp extra virgin olive oil
- 1 garlic clove, finely chopped
- 2 tsp smoked paprika
- 2 tbsp dried oregano
- 2 tsp ground cumin
- 2 tsp smokey paprika
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/4 tsp mild chilli powder
- 1 tbsp cacao powder
- 3 tbsp tamari or soy sauce
- 1 red onion
- 2 bell peppers (aim for two different colours!)
- 1 large carrot
- 1 medium courgette
- 2 400ml tins of chopped tomatoes
- 1 400g tin of black beans
- 1 400g tin of red kidney beans
- 250g of Quorn ‘Mince’ (you can cook this from frozen, ideal!) or Quorn Meatballs
- 300ml water +/- a little extra (I usually add water from rinsing the tomato tins!)
- Prepare your veggies first by chopping them up and setting them aside in small bowls.
- Heat the oil in a large pot, and add the onions and garlic, and fry until the onions are translucent.
- Add all of the spices (except the cacao powder) to the onions and cook for another 3-4 minutes until coated.
- Add the carrots and peppers, stir again, then add the chopped tomatoes and water, and mix it all up until the veggies are fully coated in the spices – another 5-ish minutes.
- Next, its beans time! Add the kidney beans and black beans and stir again.
- Quorn time! Add the ‘mince’ or meatballs, whichever you’re using, and mix everything up for about 5 minutes until the mince is fully broken up into the chili. Add a little extra water at this time to ensure the solid ingredients are nearly covered by liquid.
- Add the cacao powder, a sprinkle of sea salt and a twist of black pepper, stir again and then turn the heat down to a simmer and cover the pot with a lid.
- Leave to simmer for about 15-20 minutes, stirring the chili 2-3 times during this period.
- If you’re serving this immediately, get preparing your side dish while the chili simmers! I love having this chili scooped on top of a baked sweet potato, or simply with a side of a grain like brown rice or quinoa! Alternatively if you’re going for a lighter meal its great with a side salad or courgetti too!
- Finally, I 100% recommend a spoonful of natural or greek yoghurt on top of this chili for the piece de resistance!
(Meatball-Style Chili with Avocado and Brown Rice)
Enjoy guys! I love using this recipe especially for meal prep for work – adding the Quorn mince/meatballs really packs in extra satiety and protein, and it’s proved perfect for meat-free work lunches for me! As I said above, chili is so versatile – an epic choice for a speedy dinner for you or a group of people! Tag me if you try this recipe out – @theirishbalance on Instagram or Twitter!
Ciara 🙂 x