A rich, hearty meat free vegetarian chilli recipe packed with flavour. All the taste and kick of a classic chilli con carne, but with fewer calories and less saturated fat. What's not to love?
1 tsp chilli powder (optional depending on your heat preference)
400g can chopped tomatoes
500ml tomato passata
1 tbsp tomato puree
1 vegetable stock cube
400g can kidney beans, drained
1 tsp brown sugar or 1 small cube plain chocolate (optional)
salt to taste (optional)
1 large bunch of fresh coriander leaves, finely chopped
Method
Pre -heat the oil in a large frying pan and cook the onion for 5-6 minutes or until beginning to soften. Add the red pepper 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 crumble over the stock cube and bring to a gentle simmer for 8 minutes stirring occasionally. Stir in the kidney beans, sugar or chocolate if using and Quorn Soy Free, Meat Free Mince, cook over a gentle heat for a further 10 minutes. Season to taste
Stir in the chopped coriander and serve with rice, jacket potatoes or with nachos
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