POLOKWANE – You might be looking at the headline of the recipe and thinking we’ve gone crazy because it’s Chilli CON Carne and not Chilli NON Carne but we have to think of our vegetarian readers too!
What’s for Dinner says if you’re looking for a family-favourite recipe, packed with hearty, wholesome ingredients, then you’ll love this vegetarian version of a classic Chilli Con Carne.
Ingredients
Method
- Heat 30ml of the oil in a non-stick pot and sauté the onions, red pepper and fresh thyme until the vegetables are glossy.
- Add the garlic, paprika and cumin and fry for a further 4 – 5 minutes.
- Deglaze the pot with the vegetable stock then add the tomatoes, herbs, tomato paste and half the contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce. Bring the mixture up to a gentle simmer then cook for 30 minutes.
- Add the kidney beans and simmer for a further 15 minutes.
- Remove the mince from the freezer and gently break apart. Heat the remaining 30ml vegetable oil in the pan, add the mince and sauté for about 7 minutes, or until the mince has browned.
- Add the soya mince to the vegetable sauce just before serving and mix well.
- Serve with sour cream, fresh coriander and cheddar cheese.
At Caxton, we employ humans to generate daily fresh news, not AI intervention. Happy reading!
You can read the full story on our App. Download it here.
