An easy vegetarian chilli recipe perfect for a busy week night. It's easy to prepare, requires few ingredients and if you don't add the cream at the end of the recipe, it is vegan friendly.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 6 (when served with mashed potato and peas)
Ingredients 1 x 400g tin kidney beans
1 x 415g tin Sanitarium Casserole Mince
1 x 400g tin chopped tomatoes
1 onion, chopped
chilli powder (I use approx 1 1/2 tsp but I like it hot, so adjust to taste)
1 tbsp Gravox powder
1 1/2 tbsp cream (or to taste - or omit if you want dairy free)
1 tbsp oil
Heat oil in wok or saucepan over medium heat
Add garlic and onion and cook until softened
Add casserole mince
Simmer for a minute or two to cook off some of the excess liquid
Add beans and tomatoes
Add chilli to taste
Add Gravox powder and stir well. Simmer over low heat for approximately 10 minutes, stirring regularly
Add cream to taste just before serving. Ensure heated through and serve.
I suggest serving this meal with mashed potatoes and peas but it could be eaten on its own or anyway you wish.