Manchester reporter, Pauline Smith, shares her recipe for Chilli Sin Carne – for all the veggie out there.
We hope you enjoy!
- 300g veggie mince (use more if you want), 2 tbsp vegetable oil
- 1 medium onion, 1 or 2 red pepper, all diced
- 2 fresh red chillies diced, 2 cloves of garlic, crushed
- ½ tsp smoked paprika, 2 tsp ground cumin, 3 tsp ground coriander
- 1 tsp chilli powder (optional depending on your heat preference – if its from the Indian shop or middle eastern/indian aisle in the supermarket it will be hotter than any English version).
- 400g can chopped tomatoes, 500ml tomato passata, 1 tbsp tomato puree
- 1 vegetable stock cube and 250- 400 ml hot water to dissolve stock cube
- 400g can kidney beans, drained and washed under the tap
- salt to taste (optional)
- 1 large bunch of fresh coriander leaves, finely chopped
Pr -heat the oil in a large frying pan and cook the onion for 5-6 minutes or until beginning to soften. Add the peppers and continue to cook for a further 5 minutes. Add the chillies, garlic and spices and cook for a further 2 minutes stirring continuously.
Stir in the chopped tomatoes, passata, tomato puree and bring to a gentle simmer for 8 minutes stirring occasionally. Stir in the kidney beans, and meat free mince, cook over a gentle heat for a further 10 minutes. Add vegetable stock as necessary.
- Adding beans like kidney beans or black beans to this dish helps to bulk it out to make your ingredients go even further. You could also add some greens to this dish by stirring in a couple of handfuls of fresh or frozen spinach leaves!
Season to taste.
Stir in the chopped coriander and serve with rice, jacket potatoes or with nachos.