Recipe of the Month: Mexican-style Chilli Non Carne (VE)
Looking for a low-cost, high-protein and vitamin-packed meal that all the family will love? Our Mexican-Style Chilli Non Carne has got you covered! Give it a whirl and let us know what you think – this dish is a particular favourite with our partners!
- Preparation Time: 10 minutes
- Cooking Time: 50 minutes
Ingredients
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1 1/2 tbspOil
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260 gOnions finely chopped
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200 gRed Pepper finely diced
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1 1/2 tspMild chilli powder
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1 1/2 tspGround cumin
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3 tspSweet, smoked paprika
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3 tspGarlic granules
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45 gTomato puree
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150 gBrown lentils
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75 gSoya mince dried
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600 gChopped tomatoes canned
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1,500 mlVeg stock
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225 gSweetcorn drained
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360 gKidney beans rinsed & drained
Instructions
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Heat the oil and cook the onion for a few minutes until soft.
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Add the red pepper, chilli, cumin, paprikanand garlic granules and cook for a further 2 minutes, stirring.
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Add the tomato puree and cook for a further 2 minutes, stirring.
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Add all the remaining ingredients except the sweetcorn and the kidney beans
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Stir to combine, bring to the boil and simmer gently for 35 minutes or until the lentils are completely cooked. Add more stock if required.
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Add the sweetcorn and kidney beans, bring back to a simmer and cook for a further 10 minutes.
