| Chilli Non Carne |
Recipe Type: Vegan
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4-6
This chilli contains no meat, hence the name “non carne” instead of “con carne”. It’s easy to throw together using mostly store cupboard ingredients. A sprinkle of fresh coriander adds a bit of zing.
Ingredients
- 2 tablespoons sunflower or vegetable oil
- 1 large onion, chopped
- ½ courgette, chopped in half lengthways, then sliced
- 2 – 3 cloves garlic, crushed
- ½ red pepper, chopped
- 225 g veggie mince (e.g. Linda McCartney Foods’ “Vegemince”)
- 2 x 400 g tins chopped tomatoes
- 1 tablespoon tomato purée
- ½ teaspoon mild chilli powder (or more according to taste)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 x 325 g tin sweetcorn, rinsed and drained (approx)
- 1 x 425 g tin of cooked kidney beans, rinsed and drained (approx)
- fresh coriander, chopped
Instructions
- Fry onion and red pepper in oil until soft.
- Add the garlic and courgette and cook for a few minutes.
- Add the mince and spices and fry for 4-5 minutes, stirring constantly. (If the mixture sticks, add some of the tinned tomato juice.)
- Add the tinned tomatoes and tomato purée, stir well and simmer for 10 minutes over a low heat.
- Add the sweetcorn and kidney beans to the chilli and cook for a further 2-3 minutes.
- Sprinkle some coriander on top and serve with a green salad, and rice or fresh crusty bread.