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Vegan mince and squash chilli

I used to make Chilli sin carne with Quorn on my vegetarian and vegan days (here is theChilli con Quorn recipe) until I discovered that minced Quorn contained egg-white! Luckily the supermarkets and health shops now sell plant-based, meat-free mince  -  the one I used for this recipe is made with pea and rice proteins. If you use any of these plant-based products, make sure you read and follow the cooking instructions -  they all differ. Serve this rather spicy mince and squash chilli with rice, pasta or flatbread and a nice, cooling crispy salad.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g meatless mince
  • 1 red onion
  • 2 cloves of garlic
  • ½ butternut squash
  • 1 red pepper
  • 1 large carrot
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 Tbsp tomato purée
  • 2 tsp chipotle paste
  • 1 tin plum tomatoes
  • 1 can black beans drained
  • 1 bunch of fresh coriander chopped
  • Juice of 1 lime

Method
 

  1. Heat a spoonful of oil in a large pan and fry the mince then transfer to a plate.
  2. Peel and dice the squash. Peel and slice the onion and garlic. Roughly chop the carrot a red pepper.
  3. Heat 2 Tbsp of olive oil in the same pan, then gently sauté the onion and garlic for 5 minutes. Add the squash cubes, carrot and pepper and cook for 5 minutes, under cover.
  4. Add the spices, chipotle and tomato purée, then stir to coat.
  5. Add the tinned tomatoes and enough water (using the tin) to cover the vegetables well. Season with salt and pepper and bring to the boil.
  6. Simmer, under cover, for 20-25 until the veggies are tender. Drain the beans and add to the veggies, together with the fried mince, then cook for another 5 minutes or so.
  7. Stir through the coriander leaves and lime juice, then serve.