World Vegan Day - 30 Minute Vegan Chilli
Updated: Nov 12, 2018
World vegan month kicks off on the 1st of November 2018 and what better way to celebrate none other than a big bowl of delicious chilli huh? The chilli con carne, meaning 'chilli with meat' is arguably one of my favourite and most consumed dishes, I am often found lurking on the corner of my sofa, weekly, engrossed in a bowl of chilli whilst watching re-runs of The Great British Bake Off. It's a sorry sight, but a delicious one nonetheless. Whether you have it spicy, mild or even sweet, it's a quick, delicious and ultimately filling comfort meal that keeps on giving. Though I traditionally opt for the, dare I say it, 'meaty' Chilli Con Carne, I was excited to take a swim in the vegan pool to test the water and oh was I not disappointed.
Marmite, the undisputed champion of British savoury spreads. Usually chaotically smeared across a hot piece of toast for breakfast, however, I always chuck a powerful teaspoon or two of Marmite into any sort of stew, casserole type dish. It gives a lovely salty yet ever so slightly bitter flavour, it must be a British thing, but I can't live without it. Have you tried Marmite before? Did you love it, or hate it? I'd love to know!
Once all the ingredients are in the saucepan, I like to reduce to a low heat and simmer for at least 15 minutes, I find that this process really develops the flavours and transforms it from a simple and young dish to a complex, robust flavoured dish. I have been known to simmer a chilli for over an hour before, lock me away.
I do have to come clean with all of you though, this was my first ever vegan chilli, I can picture the vegan community violently shaking their heads in shame at me, ready to throw their beloved tomatoes at my embarrassed red face, and for that, I am truly and deeply sorry. HOWEVER, I cooked this chilli like any other, it did not receive any unique or special treatment, I wanted to implement equality into the chilli making process to ensure the test was pure and sound, pouring in the same love and perfection as I would any other time for my meaty favourite. I looked after my vegan chilli like a meatless baby and it grew into a respectable meatless adult full of personality and ambition. Before today, this plant-based chilli ensemble hadn't made it's way into my life, however since realising the natural and honest flavours that the dish gave, I am happy to welcome it into my life, truly as part of the family.