Chilli non Carne

A satisfying and warming winter meal.

 

Servings: 4 portions

Total Time: 40 minutes

 

Ingredients:

  • 2 onions, chopped
  • 2 large cloves garlic, crushed
  • 1 red chilli, finely chopped
  • 2 tbsp olive oil
  • 1 red pepper, diced
  • 1 green pepper, diced 2 tbsp chipotle paste
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tsp sweet smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 250ml vegetable stock 1 tbsp balsamic vinegar
  • 350g vegan mince
  • 400g tin kidney beans
  • 400g tin black beans
  • cooked rice to serve
  • 2 avocado, diced, to serve
  • small bunch coriander, leaves picked, to serve

 

 

Method:

  • Fry the onions, garlic and chilli in the olive oil in a casserole or heavy lidded pan for 10 minutes until softened.
  • then add the peppers and cook for another 5 minutes.

    STEP 2

  • Stir in the chipotle paste, spices, oregano, tomato purée, chopped tomatoes, balsamic and stock, and bring to a simmer.
  • Cook for 20 minutes then add the vegan mince and beans, and simmer for another 15 minutes, adding a splash of water if it gets a little thick.
  • Season and serve with rice and a topping of diced avocado and chopped coriander, if you like.