#WFD – Chilli Non Carne

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

• 60ml vegetable oil
• 1 onion, chopped
• 1 red pepper, diced
• 10ml fresh thyme
• 2 cloves garlic, crushed
• 10ml smoked paprika
• 10ml Robertsons ground cumin
• 500ml vegetable stock
• 1 x 400g can chopped tomatoes
• 5ml Robertsons Dried Mixed Herbs
• 30ml tomato paste
• 1 x KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
• 1 x 400g can red kidney beans, drained
• 1 x 380g box Veggie Mince
• sour cream, for serving (or use soya cream)
• fresh coriander for serving
• grated cheddar cheese, for serving (optional)

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.

raeesak@nmgroup.co.za