Smokey veggie chilli recipe

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  • Serves 10
  • 20 mins to prepare and 30 mins to cook
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smokey veggie chilli 1
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Customer recipe by Antonia Weir
Added 69 months ago

Heat the olive oil in a large saucepan over a medium heat. Once the oil is hot, add the diced red onions and fry for about 5 minutes until softened and slightly golden.

Whilst the onions are frying, slice the chillies into thick slices. Add these to the onions and fry for a further 2-3 minutes then add the garlic and fry for another minute or so, stirring constantly.

Add the tinned beans and tinned tomatoes. If you wish, swirl the made up vegetable stock around the tomato tins to rinse out any surplus tomatoes before pouring it into the saucepan. Then add the soya mince and tomato puree. Half fill the tomato puree tin with water to swish out any remaining puree into the pan.

Finally add the spices to taste and finely chopped dried chipotle chilli and bring the whole mixture to the boil. Reduce the heat and simmer for 30 minutes or longer if you have the time.

Don't add the garlic too early or make it go brown as it will taste bitter.

Serve with brown rice and/or green leaves (eg rocket) and/or a tablespoon of natural bio yoghurt (or sour cream).

Tip

You can keep it in the fridge for a few days or freeze any excess in portions and defrost as you need it.  Tastes even better when twice cooked!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1tbsp olive oil or rapeseed oil
  • 3 red onions, diced
  • 3 fat green chillies
  • 2 garlic cloves, diced fine
  • 2 x 400g tins kidney beans, drained and rinsed
  • 1 x 400g tin mixed pulses (eg black-eye, borlotti, chick peas etc), drained and rinsed
  • 3 x 400g tins chopped tomatoes
  • 1 vegetable stock cube (low salt or normal) made up with 400ml boiling water
  • 225g (½lb) frozen soya mince
  • 1 tin extra thick tomato puree
  • 1 dried chipotle chilli
  • 1tsp good quality chilli powder
  • 2tsp paprika
  • ½tsp garlic powder
  • 2tsp onion powder
  • ½tsp cinnamon
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