Tuesday, 3 November 2015

Vegetarian Chilli-Con-Carne or Cha-Cha Chilli!

Get cosy whether you're staying in or heading to your nearest bonfire with our vegetarian chilli-con-carne recipe which deliciously tops our Cha-Cha Chilli Dog but goes equally well with rice, spooned onto a jacket potato or simply topped with crushed nachos and chilli flakes...

Cha-Cha Chilli-Con-Carne (serves four hungry people!)

1 tbsp vegetable oil
2 tsp smoked paprika
2 tsp cumin
2 tsp hot chilli powder
2 tsp chilli flakes
2 cloves of garlic, crushed
1 tbsp chopped red chillies
2 peppers, diced
Pinch of salt and pepper
300g Quorn mince
800g chopped tomatoes
1 tbsp tomato puree
400g kidney beans
250-500ml vegetable stock

  • Heat the oil in a large saucepan
  • Fry all the spices and chilli flakes, garlic and chopped chillies until fragrant, constantly stirring
  • Add the peppers and a pinch of salt and pepper
  • Saute for around five minutes until the peppers are starting to brown
  • Add the Quorn mince, stir well
  • Add chopped tomatoes, tomato puree and kidney beans, stir well
  • Simmer for ten minutes over a low heat, stirring occasionally
  • Add 250ml of the vegetable stock, stir and simmer for ten minutes
  • Check back regularly to see if more vegetable stock is required

Eat. Sleep. Not Dogs

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