Chilli con carne has always been one of my favourites, its really easy to make a big batch ready for the next few days.
There are lots of veggie recipes for chilli con carne with various beans, however too many beans never agree with my stomach! So this recipe uses Asda’s meat free mince, which is made from soya, and is very high in protein.
I served my chilli with a mixture of brown rice and quinoa, and some crunchy lettuce leaves.
This recipe is so easy and yummy, so give it a go.
-1/2 pack Asda’s meatless mince (or similar brand) about 200g
-1/2 can red kidney beans
-1/2 a courgette chopped
-1 carrot chopped
-1 celery stick chopped
-4 mushrooms sliced
-1 onion chopped
-A small handful of green beans chopped roughly
-1tsp fresh red chilli chopped
-4 garlic cloves chopped finely
-Around 50g frozen peas
-1 tin of chopped tomatoes
-1 carton of passata
-1/3 tube tomato puree
-2 vegetable stock cubes
– A glug of olive oil
-2 tsp dried mixed herbs
-1/2 tsp chipotle pepper
-1/4 tsp paprika
-1/4 tsp smoked paprika
-1/4 tsp turmeric
-1/4 tsp ground mixed spice or cinnamon
-1/2 tsp salt
-1/4 tsp black pepper
-1 tbsp honey or other sweetener
-5 bay leaves
-1 tsp coriander leaves
-Some fresh lettuce leaves
-Add all the chopped vegetables to a hot, large nonstick sauce pan with a glug of olive oil in.
-Add the chilli and garlic and fry for around 5-10 minutes until golden, stirring all the while.
-Then add all the other ingredients: chopped tomatoes, passata, tomato puree, stock, spices, seasoning, meat free mince, frozen peas and kidney beans.
-Bring to the boil then reduce to a simmer for around 20 minutes.
-While the chilli is simmering, cook your brown rice and quinoa according to packet instructions. Around 20 minutes in boiling water for brown rice, and 12 minutes for quinoa in boiling water.
-Serve the chilli with the rice and quinoa, and some fresh crunchy lettuce leaves.