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Mexican-style chilli non-carne (ve)
A delicious, hearty chilli. Perfect with rice or a jacket potato topping. Portion sizes relate to a child of primary school age, please amend to suit your needs.
Ingredients
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20 goil
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260 gonion, finely chopped
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200 gred pepper, diced
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3 gmild chilli powder
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3 gground cumin
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6 gsweet smoked paprika
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12 ggarlic granules
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45 gtomato puree
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150 gbrown lentils, dried
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75 gsoya mince, dried
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600 gchopped tomatoes, tinned
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1500 mlveg stock
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225 gtinned Sweetcorn, drained
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360 gtinned kidney beans, rinsed & drained
Instructions
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Heat the oil and cook the onion for a few minutes until soft.
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Add the red pepper, chilli, cumin, paprika and garlic granules and cook for a further 2 minutes, stirring.
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Add the tomato puree and cook for a further 2 minutes, stirring.
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Add all the remaining ingredients except the sweetcorn and the kidney beans.
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Stir to combine, bring to the boil and simmer gently for 35 minutes or until the lentils are completely cooked. Add more stock if required.
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Add the sweetcorn and kidney beans, bring back to a simmer and cook for a further 10 minutes.
Notes
Key facts per serving:
Fibre: 7.1g
Protein: 12g
Saturated fat: 0.4g
Other nutrition facts: contains omega 3, calcium, iron & zinc.Â
Allergens: gluten & soya, may contain sulphites.Â
C02 emissions: 0.60kg, very low carbon (A rated)
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