Recipe Index

Ingredients

• 1 tbsp rapeseed oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red chilli, finely chopped (seeds removed if you want it less hot)
• ½ tsp ground cumin
• 1 tbsp paprika
• 1 tsp chilli powder (hot or mild, to taste)
• 9oz vegetarian mince
• 14 oz tin chopped tomatoes
• 3 tbsp tomato purée
• ½pint vegetable stock
• 1 green pepper, seeds removed and cubed
• 1 yellow pepper, seeds removed and cubed
• 1 carrot, grated
• 14 oz tin kidney beans in water, drained
• 1 tsp cornflour
• handful fresh coriander, finely chopped
• 2 wholemeal pitta breads, halved
• 4 tbsp sour cream
• 1¾oz cheddar, grated

Method

1. Fry the finely chopped onion and garlic in the rapeseed oil over medium heat for 4 to 5 minutes until soft.
2. Add the chopped red chilli, cumin, paprika and chilli powder, cook for a minute, then stir in the vegetarian mince for 2 to 3 minutes.
3. Pour in the chopped tomatoes, tomato puree and vegetable stock, add the cubed green and yellow peppers and the grated carrot and bring everything to the boil.
4. Lower the heat and simmer for 10 minutes, stirring now and then, then add the drained kidney beans and cook for 5 minutes more.
5. Stir the cornflour with a tablespoon of water, mix it into the chilli and cook for a final 5 minutes, then fold through the chopped coriander.
6. Serve the veggie chilli with the halved wholemeal pittas, a spoonful of sour cream and the grated cheddar.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data