Vegan Recipes

Chili Sin Carne

Chili con carne is often known simply as 'chilli'. Its name is Spanish for chilli (peppers) with meat. It is a Tex-Mex style dish and the vegetarian chili form has been popular since the 1950s.

Typically the dish contains beans (pinto or kidney), chillies, tomatoes, sweetcorn and a variety of other vegetables and spices. It is often accompanied by tortillas, rice of corn chips.

Ingredients

1 packet of Fry’s Vegetarian Mince (frozen)
2 chopped medium onions
2 finely sliced red or green chillies
2-3 Tbsp olive oil
1 Tbsp flour
2 Tbsp vegetable stock powder
4-6 cloves garlic
400g can of peeled and chopped tomatoes
1½ -2 tsp chilli & garlic seasoning
1 Tbsp lemon juice
1 diced red bell pepper
400g can drained butter beans
3 Tbsp coriander pesto

Cooking Instructions

• Heat the olive oil in a large saucepan. Add the frozen Fry’s vegetarian mince on high heat for approximately 5 minutes. Remove the mince from the pan and set aside. Add the onion and chillies to the pan with a little more oil (if necessary) and cook until soft. Add the flour, stock powder and garlic and then stir through.
• Add the tomato, water, cumin, seasoning, lemon juice, and bell pepper. Return the veggie mince to the pan. Simmer slowly for 45 minutes, stirring occasionally.
• Add the beans and taste for seasoning. Add the coriander pesto.
• Serve with warmed soft flour tortillas.
• Tips: Sprinkle some vegan cheese over your wraps for an extra cheesy tang. Sprinkle some freshly chopped coriander over the wrap to serve.

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