Pinto bean chilli con carne recipe

Vegan chili con carne recipe

Once you have tasted Chefs vegan pinto bean chilli con carne recipe you will never need to add beef to a chilli recipe ever again.

Chef uses dry soaked pinto beans that are freshly cooked using a pressure cooker and then added to a pan of chilli and vegetables.

A combination of garlic, spices and herbs give the vegan chilli con carne a tasty Mexican flavour which along side the hearty pinto beans and fresh sweet soft crunch of the sweetcorn makes it simply not necessary for there to be any meat used.

This pinto bean chilli con carne recipe is a very filling meal that can be eaten fluffy white rice or even just some fresh crispy bread.

Ingredients for chilli con carne

2 cups Dry pinto beans
1 Onion (diced)
1 large Zucchini (diced)
3 Flat mushrooms (chopped)
3/4 cup Frozen sweetcorn
1 large tsp Garlic puree
3-4 Green chillis chopped with seeds (or to taste)
1 large Tbsp Tomato puree
Rice bran oil
2 tsp Cumin powder
1 tsp Paprika
Pinch Dried oregano
1/2 tsp Dried parsley
Pinch Dried chives
Salt to taste
Pinch of Cumin powder
Pinch of Parsley
1/4 tsp Garlic paste
Water


Spoon this tasty pinto bean chili onto plates and watch everybody smile.

How to make a vegan chilli con carne recipe


Soak the pinto beans in fresh boiled water for 3-4 hours.

Rinse the beans and place into a pressure cooker.

Cover the pinto beans with cold water approximately 1-2 inches, do not fill the cooker past half way with water.

Securely place on the lid and bring to full pressure - turn the heat on lowest setting and cooker for 30 minutes.

Do not add salt to the beans or else it will harden the pinto beans.

After 30 minutes run cold water over the pressure cooker and release the pressure, drain beans and leave until the chilli sauce is ready.

On a medium heat fry the onions until they start to soften. Add the chopped green chillis and 1 large teaspoon of garlic paste.

Stir well and cook for 2 minutes.

Add the zucchini and stir well. Add the tomato puree and all herbs and spices. Pour in half a cup of water or enough to just slightly cover the zucchini.

Simmer for approximately 20 minutes or until the zucchini starts to soften. Stir occasionally.

Add salt to taste.

Add the mushrooms keep stiring and simmering for 5 minutes.

Add the 1/4 teaspoon of garlic paste and the pinch of cumin and parsley, stir well.

Add the frozen sweetcorn stir well and simmer until the sweetcorn is cooked.

Add the drained pinto beans one large spoonful at a time.

Any left over beans can be used for bean burgers or re fried beans as the pintos have been cooked from fresh.

Check for salt.

Serve with white rice or bread.

If desired sprinkle fresh coriander leaves over the chilli.

Enjoy Chefs vegan pinto bean chilli con carne recipe.