olive oil 3 cloves garlic, minced 1 large red onion, thinly sliced 2 celery stalks, finely chopped 2 medium carrots, peeled and finely chopped 2 red peppers, roughly chopped 1 tsp ground cumin 1 tsp chili powder Salt and pepper, to taste 2 x 400g tins of chopped tomatoes 1 x 400g tin red kidney beans, drained and rinsed 100g / ½ cup dried red lentils 400g frozen soy mince 250ml / 1 cup vegetable stock Optional flavour add-ins (extras that give this chilli a real boost of flavour!) 1 tsp miso paste 2 tbsp balsamic vinegar A large handful of fresh coriander, roughly chopped To serve Cooked basmati rice Extra chopped coriander A squeeze of lime juice Instructions Heat the olive oil in a large saucepan. Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened. Add the cumin, chilli powder, salt and pepper and stir. Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using. Simmer for 25 minutes Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice. Enjoy! Freezes well. Keeps for up to 4 days refrigerated. Notes Note: The only thing that stops this recipe from being gluten-free, is that most soy-mince brands I've seen tend to have barley in the ingredients. Nutrition Information Serving size: 1 bowl (1/6th recipe, no rice) Calories: 340 kcal Fat: 6g Carbohydrates: 42g Fiber: 18g Protein: 25g 3.5.3208
Follow up, should remember not to press 'enter' before completing the comment!!!!!!! What I was about to say, I loved the dish. I did substitute the soya mince (I don't like it) with split yellow lentils. Overall, it was a delish dish! Thanks for sharing the recipe.
Velvety ChilliConCarne that will please your family and even a crowd. This chilli is one that I have adapted over time from testing recipes against others and have come to the conclusion that this version is one that my family and I absolutely love
2 teaspoon (level) hot Chilli powder. Add glass of wine gradually until it simmers down and crumble in the beef stock cube (you can also mix it in the with the red wine before hand and pour it in together)
No doubt we would have been going out for the evening so I chose to do something quick and easy. ChilliconCarne Tacos I don’t remember exactly when I had my first ChilliconCarne but I’m pretty sure it was made using Schwartz Recipe Mix
This is a quick and easychilli recipe - perfect for family meals or entertaining a crowd. I have been filling my freezer with lots of delicious soups and stews and one of my all time favourites has to be this beef chilli
Fry up chopped garlic and onions (maybe even some chopped up peppers), brown mince (unless you're cooking it vegetarian style - see notes), add ground cumin, paprika and chilli powder (maybe a few other herbs and spices), add tinned tomatoes and cook until it seems like you think chilliconcarne should be, throw in a tin of kidney beans, season and serve