Veggie chilli
Ingredients
serves 4
- •100g soya mince
- •1 tbsp olive oil
- •1 large onion, finely chopped
- •2 garlic cloves, minced
- •1 carrot, finely chopped
- •1 pepper, chopped
- •1 courgette, chopped
- •½ tsp chilli powder
- •1 tsp cumin
- •1 ½ tsp smoked paprika
- •¼ tsp turmeric
- •¼ tsp sea salt, to taste
- •2 tbsp tomato paste
- •1 400g can chopped tomatoes
- •1 400g can kidney beans, drained and rinsed
- •350ml vegetable stock
- •Handful fresh coriander, finely chopped
Directions
Cooking mode
- 1. In a small bowl, add the soya mince and enough vegetable stock to just cover it. Leave to sit for 5–10 minutes.
- 2. Meanwhile, heat the oil in a large pan over a medium heat. Add the onion and carrot and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute.
- 3. Stir in the spices and tomato paste and cook for 2 minutes. Stir in the soya mince, pepper and courgette until coated.
- 4. Add the kidney beans, chopped tomatoes and vegetable stock and bring to the boil. Reduce the heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until the veggies are softened and the chilli has slightly thickened.
- 5. Remove from the heat and stir in ¾ of the coriander. Top with the remaining coriander. Serve with tortilla chips and guacamole (see recipe).
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