Well let’s get back to some sort of normality after the weeks known as the Easter Holidays, it has been very busy with visitors at the farm and I have cooked so much food you would not believe.
I have several new recipes to share over the next week or so, so let’s dive in with a Chilli non-Carne… A warm smoky flavoursome dish that can be served with a mixture of sides or be a side itself, it would work really well on a Jacket potato, on Chips or on top of a good Smoky Black Bean Burger.
I cooked this in the morning and we ate it in the evening so the flavours really had time to blend together when I make it again the day before for extra depth of flavour.
I used a Vegi mince from Tesco’s but you can use any brand.
1 tbsp oil
2 large onion
2 cloves garlic
1 tsp cumin
2 tsp smoked paprika
1 tsp of garlic salt
Vegan Stock cube
3 or 4 grinds of black pepper
1 tsp chilli powder,
1tsp chipotle chilli flakes
1 tbsp of tomato ketchup
1 tin Tinned tomatoes
Vegi mince ( 4 servings worth depending on what you use)
1 tin kidney beans, rinsed
Chop the onion, be rustic, this isn’t Masterchef this is Cowboy food
Chop the garlic
Warm a large pan and add the oil
fry the onions and the garlic for 2 mins then add the paprika, cumin, garlic salt, pepper and chilli powder, continue to fry till the onions have cooked, till they have gone limp.
Add the mince and stir into the onion mix
Pour in the tomatoes and tomato ketchup
Crumble in the stock cube
stir and bring to the boil
simmer until the sauce has thickened then add the rinsed kidney beans and allow them to heat through
check your seasoning, do you need to add more of anything? if you want it hotter add more chilli or if you want it warmer add more cumin and paprika.
If you add more seasoning you will need to let them cook into the sauce to give it another 5 mins at least so it doesn’t taste bitter.
Make it your own!
I served mine with sweet potato mash and nachos with guacamole and Pizza melty cheese! delicious.
Have a wonderful one!