Veggie Bursting Soya Mince Chilli

Awaiting photo

This recipe has been given to me by my friend Mark who is a professional chef who cooked it for me for a house party I had.  The use of frozen veggie mince instead of Quorn really makes a difference as I find the texture so much better.  It’s definitely one of the nicest veggie chillies I’ve had.  You can add extra veg as well but I had run out when I cooked it.   I made some changes to his original version and it’s one of those dishes to play around with to suit your own tastes but these quantities made 8 decent sized portions.

SERVES  8

Slimmingworld Syns =  Approx 1.5 – 2 depending on use of oil or spray

INGREDIENTS

1 packet of Sainsburys frozen Veggie mince or similar

2 medium onions

1 Red Pepper

3 large cloves garlic

1 ½ tablespoons of tomato puree

1 tin red kidney beans in water

1 tin of black beans/chick peas or similar

1 small tin of sweetcorn

2 tins of plum tomatoes

250 ml glass of white wine (10 Syns)

1 heaped tablespoon of vegetable Bullion or veg stock

1 pinch of cumin seeds

4 tablespoons mild chilli powder

2 tablespoons smoked paprika

1 teaspoon caraway seeds

1 tablespoon of sweetener

1 to 2 tablespoons of lime juice

1 to 2 teaspoons cocoa powder or 2 squares of dark chocolate (Approx 2 Syns)

1 teaspoon of oil of choice or spray oil (2 Syns)

METHOD

Heat a large non stick pan and add your choice of oil.

Add the onions and garlic and fry for a few minutes before throwing in the cumin seeds (if using).

Add the red pepper and tomato puree and continue to fry for a couple more minutes.

Throw in the chilli powder and paprika and cook off for a couple of minutes.

Add the wine and allow to reduce.

Add the sweetcorn, bean and tomatoes together with vegetable stock, caraway seeds and sweetener to taste.

Leave the mix to simmer over a low heat until it has reduced down by about a third.

Add the frozen veggie mince and leave to cook for another 15 minutes.

Add lime juice and chocolate/cocoa and adjust any seasoning to taste.

 

TO SERVE

Nice served with cauliflower rice and a dollop of fat free yoghurt if required

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