You just cannot go wrong with a big, comforting bowl of chilli in my opinion.
This recipe is made without meat but is so satisfying and flavourful it will delight both meat-eaters and vegans/vegetarians alike! It also has a secret ingredient that makes it extra delicious👀
It’s perfect for meal prepping too, just make a bit batch and keep it in the freezer for when you're on the go and have no time for cooking!
Serve with sour cream, cheese and guacamole for a soul-satisfying feast!
Ingredients
500g vegetarian mince (I used Quorn)
1 tin kidney beans, drained
1 tin chickpeas, drained
1 400g tin chopped tomatoes
2 bell peppers, chopped
1 large onion, chopped
30g dark chocolate
15ml oil of choice
1 beef or vegetable stock cube dissolved in 300ml of water
2-3 chillies, finely chopped (optional)
6 garlic cloves, crushed
30ml tomato purée/paste
1 tbsp smoked paprika
1 tbsp cumin powder
2 tsp oregano
1-2 tsp chilli powder (optional)
Salt to taste
Freshly chopped coriander to garnish
Method
Heat the oil in a large skillet and add in the onion, peppers and chillies. Sauté for a few minutes until soft.
Turn the heat up to high and add in the garlic, spices, salt and mince. Allow the mince to brown, breaking it up as it cooks.
Add the chopped tomatoes, stock and tomato purée along with the beans and chickpeas. Bring to a boil.
Turn the heat down, cover with a lid and leave to simmer for about 20-30 minutes, stirring occasionally.
When ready, turn off the heat, add in the dark chocolate, stirring it in as it melts.
Serve with rice or tortillas and top with cheese, sour cream, guacamole and coriander.
Serves 6
Macros per serve: 285 calories, 8.3g fat, 27g carbs, 19.9g protein
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