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    Chilli Non Carne

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    Chilli Non Carne

    This is ideal for a large gathering, with guacamole, grated cheese and sour cream. A salad and some baked potatoes will round things off perfectly.

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 10


    • 2 tbsp olive oil
    • 2 onions, sliced
    • 4 garlic cloves, finely chopped
    • 2 green chillies, seeded and finely chopped
    • 2 red peppers, seeded and diced
    • 1–2 tsp mild chilli powder
    • 500g vegetarian mince
    • 400ml vegetable stock
    • 2 x 400g tins chopped tomatoes
    • 2 x 400g tins kidney beans, drained and rinsed
    • 20g fresh coriander, chopped


    1. Heat the olive oil in a large frying pan and fry the onion for 4 minutes, then add the garlic, green chillies, peppers, chilli powder and vegetarian mince, and stir well. Brown for 5 minutes, stirring. Add the stock and the tomatoes, then leave to simmer gently, covered, for 10 minutes.
    2. Add the kidney beans and simmer for 15 minutes more. Season to taste and leave to stand for 10 minutes so the flavours can develop. Scatter with the coriander before serving.

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