Mexican vegetarian chilli
A healthy, tasty and nutritious recipe, part of our Good Food Ideas series
- 2 tbsp of vegetable oil
- 1 medium onion, chopped
- 1-2 tsp of dried chilli flakes, 2-3 tsp of chilli power or 2 small fresh chillies, chopped
- 1/2 tsp of paprika
- 1 tsp oregano
- 1 vegetable stock cube
- 1 tbsp of tomato puree
- 2 cloves of garlic, chopped or crushed
- 1 pepper, or 1/2 red and 1/2 green pepper, chopped
- 1 tin of chopped tomatoes, or a 500g jar of passata
- 1 tin of red kidney beans in water (210g drained)
- 150g soya mince
- Heat the oil in a wok or large pan and fry the onion until almost soft. Add the garlic, chilli, paprika and oregano and cook for a minute.
- Add the chopped pepper and fry until almost soft.
- Add the chipped tomatoes or passata and the tomato puree. Heat through and add the soya mince and drained kidney beans.
- Add the vegetable stock cube, and add oregano and pepper to taste.
- Simmer for 10-15 minutes.
- Serve with rice, wraps, tortilla chips or on mashed or baked potatoes.
- Add 2-3 sliced mushrooms or a thinly slices courgette at stage 2.
- Add 1 small cooked diced carrot or a small tin of sweetcorn at stage 3.
- This chilli can also be used as the filling for shepherd’s pie or lasagne.
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