Spicy Veggie Chilli Non Carne
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Who says meat-eaters have to have all the fun?
This super-spicy, aromatic chilli is 100% vegetarian, and it’s also incredibly easy to put together and cook. If you’re a keen vegetarian or are simply looking to cut meat out of your diet, this is an amazing midweek meal which is absolutely crammed with hidden flavours.
It’s a dish that keeps on giving from bite to bite. Give it a go!
Serves: 8
Preparation: 15 Minutes
Cooking Time: 60 Minutes
Difficulty Level: 2/5
What You’ll Need
- 2 bay leaves
- 2 tbsp oregano (dried)
- 1 tsp ground cumin
- ½ onion (medium, chopped)
- 2 stalks of celery (chopped)
- 1 tbsp of salt
- 2 jalapeno peppers (chopped)
- 2 green bell peppers (chopped)
- 3 cans crushed whole tomatoes, peeled (around 28oz)
- 2 cans of green chilli peppers (chopped and drained)
- 3 cloves garlic (chopped)
- 200g Quorn Mince (or equivalent)
- Pinch of ground pepper (black)
- 100g frozen or tinned sweetcorn
- 400g tin kidney beans
- Sour cream, guacamole, bread or rice to serve
Nutritional Information
- Calories: 391
- Fat: 7.9g
- Saturated Fat: 1g
- Carbohydrates: 58.7g
- Sugar: 12g
- Fibre: 18.1g
- Protein: 28.2g
Method
1
Heat up some olive oil in a pot on medium before stirring in onion, salt, oregano, cumin and the bay leaves. Keep cooking until the onion is nice and tender
2
Then, mix in the bell peppers, the jalapeños, the chilli peppers, the garlic and the celery. Heat everything through and add your meat substitute.
3
Cut the heat to a low temperature, cover up and allow everything to simmer for another 5 minutes
4
Mix in the tomatoes, season with pepper and chilli powder, before adding in the various beans
5
Bring everything up to boil then cut the heat back to low. Simmer for another 45 minutes
6
Bake in the oven for up to 30 minutes. The pie should be browned, bubbling and look absolutely mouth-watering
7
Add in the corn 5 minutes before the end, and prepare the rice or bread to serve. Enjoy!
