Chilli Non Carne

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. 2.2.6