Following on with our vegetarian/vegan trend (ie. using up the rest of our soy mince), today’s recipe is a soy chilli creation!
Ingredients (serves 4)
- 1 red onion, chopped
- 1 green pepper, chopped
- 1 can of chickpeas, drained
- 1 can of red kidney beans, drained
- Half a can of sweetcorn, drained
- 2 cloves of garlic
- 2 chillies, finely chopped (add more for extra spice)
- 1 tin of chopped tomatoes
- 100g soy frozen mince
- 4 cups of rice
- 1 small tub of sour cream, for garnish (remove if vegan)
- 1 bag of nachos
- Salt and pepper
- Add a tablespoon of oil to a large pan, on medium heat. Add your red onion and fry for 5 minutes, before adding the green pepper, garlic and chilli, frying for a further 5 minutes, stirring regularly.
- Add the sweet corn, chickpeas, red kidney beans and frozen mince. Stir through and add the can of chopped tomatoes. I always add a little water to the can to get out all of the tomato mixture, and it adds extra juice to pan. If you feel there isn’t enough liquid, poor in some boiling water. Add salt and pepper, turn heat down and simmer for 15 minutes.
- Bring rice to the boil, before simmering for 10-12 minutes.
- Drain rice and pour some boiling water over it, so that it doesn’t stick together. Plate up, adding 2-3 spoonfuls of chilli on top. If your chilli hasn’t thickened up, you can drain any excess liquid. If you think the chilli is too thick, stir through more water. Everyone’s preference is different, it’s best to judge it as you cook it.
- Add a tablespoon of sour cream on top, sprinkle with salt and pepper, and serve with nachos. Yum!