vegetarian chilli
Ingredients
For 3- 4 people:
half a packet of either dried or frozen soya or quorn mince - about 3 - 4 cups
1 pint stock (about 500 ml)
1 tablespoon oil for frying
1 tin chopped tomatoes
half tin kidney beans, rinsed
1 tablespoon tomato puree
1 large onion
1 large carrot or a small red/green pepper
half teaspoon chilli powder (or more if liked) OR 1 small finely chopped green chilli OR 1 finely chopped dried chilli
1 teaspoon mixed herbs
half teaspoon Marmite
1 large clove garlic
few sprigs fresh parsley
salt
Possible accompaniments: rice, jacket potato, dollop sour cream, handful of rocket on top, separate side-salad
Chop and fry the onion in the oil until soft, adding the crushed garlic and chilli. Keep on a low heat to make sure it doesn't burn. If using frozen mince, add this now with the stock and cook for 15 minutes, adding the dried herbs, tinned tomatoes, kidney beans, tomato puree and Marmite towards the end of this time.
If using dried mince, soak this in a separate heat-proof bowl in most of the stock for 15 minutes before adding to the pan. Then add the rest of the stock plus herbs and kidney beans etc (see above).
Peel and slice the carrot thinly, or wash and chop the pepper into small pieces. Add these to the pan and cook on a low heat until vegetables are tender.
Just before serving, add the coarsely chopped parsley and salt to taste.
