Vegan Chilli Con Carne 

Mexican food was always one of my favourite cultural foods. The flavours and aromas illuminated my senses and tastebuds.

It is automatically packed full of plant based protein with the red kidneys beans and black beans and with the added minced tofu it really replaces the mince meat that people have come accustomed to under a meat eating diet.  Trust me, serve this dish to your meat eating friends and they won’t know the difference! 


Organic firm tofu block – minced in a food processor 

1 red pepper diced finely 

2 cups of water 

1 cinnamon stick

1/2 cup of tomatoe purée 

1/2 cup of mushrooms Finley chopped 

Tablespoon of organic cacao nibs 

1/2 cup of red wine 

4 tomatoes mixed in food processor into a paste/ sauce 

1 gluten free vegetable stock cube

2 cups of organic black beans (or 1 can)

2 cups of organic red kidney beans (or 1 can)

Sprinkle of salt and pepper

1/2 a small onion diced finely 

1 Clove of garlic 

1/2 table spoon of the following : 

  • Paprika 
  • Ceyenne pepper 
  • Coconut palm sugar 
  • Thyme 

Basmati rice cooked in cardamom seed. 

Place the pan on high heat and add the onion, garlic and red pepper with the spices. Until start to brown. 

Next add the tofu mince, beans, tomato sauce, mushroom, purée, wine and cacao nibs. Let cook for about 30 minutes on a moderate heat.

Cook the rice. 

When rice is prepared – dish up with the con carne and garnish with some chopped coriander and enjoy! 


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