Naual Hansen

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Warm & spicy comfort food

   This vegan chilli con carne is comfort food and main dish. Somehow I find that it tastes better if it’s more spicy. Therefore I used both black pepper and chilli flakes. To elevate it’s flavour a bit I added some good spicy ajvar, though mild ajvar can be used too, especially for those who prefer a mild taste of food. The texture of soy tvp (textured vegetable protein) goes perfectly along with kidney beans and vegetables that are cooked and softened in aromatic tasty tomato sauce.
   This comfort food tastes the best if served with lemon slices and a bit of warm basmati rice.
   The recipe can be viewed below the image.

Vegan Chilli Con Carne

Delicious spicy chilli con carne with vegan ingredients
Prep Time 5 minutes
Cook Time 28 minutes
Course Main Course
Servings 2 servings


  • Non-stick pot


  • 180 gr on raw onion, chopped;
  • 100 gr of raw pepper, chopped;
  • 120 gr of frozen, or canned corn grains;
  • 1 tbsp. of oil;
  • 40 gr of tvp (soy minced);
  • 3 dcl hot boiling water for soaking tvp;
  • 1.5 tbsp. of wheat flour, to stir with soaked tvp;
  • 2 vegetable broth cubes;
  • 470 gr of canned kidney beans;
  • 1 tbsp. of maple syrup, or another natural sweetener;
  • 180 of double concentrated tomato puree;
  • 2 tbsp. of spicy ajvar, (optional);
  • some water, for cooking.
  • Seasonings:
  • 2 tsp. of garlic powder;
  • 2 tsp. of onion powder;
  • 1 tsp. of salt;
  • 1 tsp. od ground pepper;
  • 1/2 tsp. of chilli flakes;
  • 1 tsp. of ground coriander.


  • Soak tvp for 10 min. in hot boiling water, then drain it out of excess water. Next, wash it under the cold water. Next, mix/stir with a fork drained tvp with 1.5 tbsp. of wheat flour, then set aside.
  • Saute chopped onions with all seasonings for 2 min. in a non-stick pot on 1 tbsp. of oil.  Add  tvp, chopped pepper and corn and stir well.
  • Add 2 vegetable broth cubes, tomato puree, ajvar, maple syrup, kidney beans and stir well. Add some water to achieve middle thick consistency (how much water you should add depends on the thickness of tomato puree, but it's between 3.8 dcl and 5 dcl). Let it simmer for 25 min (it should be thick after 25 min.) Add a bit more water only if it's necessary to achieve desirable consistency and let it simmer for 2 min. more.
  • Decorate with fresh parsley and lemon slices. Serve warm with lemon slices, with cooked basmati rice or mash potato pure.

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