Food & Recipes: Veggie Chilli
Serves: 2 Calories: 450
Ingredients1 tsp vegetable oil
1/2 medium onion, chopped
1/2 carrot, finely chopped
1 garlic clove, crushed
1/2 red chilli, deseeded and finely chopped
1 pepper, any colour, deseeded and chopped
150g vegetarian mince
210g red kidney beans, in water
200g chopped tomatoes
1 tsp tomato puree
50ml reduced-salt vegetable or chicken stock
100g easy-cook long grain brown rice
Pinch ground black pepper
1 x 80g salad
Method1. Heat the vegetable oil oil in a large saucepan and add the onion. Fry gently for 2-3 minutes, then add the carrot, garlic, red chilli and peppers and fry for 2-3 more minutes, stirring often.
2. Add the frozen mince, beans, tomatoes, tomato puree and stock. Bring to the boil, then reduce the heat and simmer, partially covered, for 25-30 minutes. At the same time, put the rice on to cook in plenty of gently boiling water – it will take 25-30 minutes.
3. Season the chilli with pepper, then serve in warm bowls with the cooked, drained rice and 80g of salad.