Ingredients
- 1 medium onion (about 1 cup, 150 g, diced)
- 1/2 tbsp olive oil (7 ml)
- 1 pack vegan ground meat (about 2 cups, 200 g)
- 2 carrots (about 1 cup, 120 g, grated)
- 1 zucchini (about 1 cup, 150 g, grated)
- 2 cups passata (500 g)
- 1 tbsp tomato paste (15 g)
- 1/2 cup kidney beans (about 100 g, drained)
- 1/2 cup corn (about 80–100 g)
- 1/2 –1 tsp chili flakes or chili powder (adjust to taste)
- Salt (pepper and spices to taste)
- 1/2 cup water (120 ml, optional)
Method
Stove Version
- Heat olive oil in a large pan
- Add diced onion and sauté until soft
- Add vegan ground meat and cook until slightly browned
- Stir in grated carrots and zucchini
- Cook for a few minutes until softened
- Add tomato paste and stir well
- Pour in passata
- Add water if needed
- Season with salt, pepper and chili
- Let simmer for about 15–20 minutes
- Add kidney beans and corn at the end
Air Fryer Version
- Add grated zucchini, carrots and vegan ground meat to a heat-safe container
- Add passata and tomato paste
- Mix well
- Cook at 356–392°F (180–200°C) for 20–30 minutes
- Stir every 5–10 minutes
- Season with salt, pepper and chili
- Add kidney beans and corn at the end
- Heat a few more minutes and serve
- Heat through and serve
Notes
- Adjust chili depending on your preferred spice level
- Add more water if the chili becomes too thick
- Works well for meal prep and freezing
- Air fryer size varies, reduce portion if needed
- Serve with iceberg lettuce or whole grain toast
- Calories: ~350 kcal
Protein: ~22 g
Carbs: ~35 g
Fat: ~12 g