Chilli Non Carne
This satisfying stew couldn’t be simpler to make and is perfect for batch cooking as it makes delicious leftovers. You won’t miss the meat in this Chilli Non Carne either as it uses soya mince to give it an authentically meaty texture.
It’s been revealed that 6 in 10 adults still feel uncomfortable eating at a restaurant despite pubs and restaurants having been open for almost a month now. Chef and writer of ‘The Self-Care Cookbook: Easy Healing Plant-Based Recipes’, Gemma Ogston, has recreated some family favourite recipes into delicious vegan dupes to make at home, using products available at Holland & Barrett.
- 0.25 0.25 large onion, chopped
- 0.5 0.5 large cloves, crushed
- 0.25 0.25 red chilli, finely chopped
- 0.5 0.5 Tbsp olive oil
- 0.5 0.5 tsp ground cumin
- 0.25 0.25 tsp chilli powder
- 0.25 0.25 tsp ground coriander
- 0.25 0.25 tsp ground cinnamon
- 0.25 0.25 tsp sweet smoked paprika
- 0.25 0.25 Tbsp fresh thyme, chopped
- 0.25 0.25 bay leaf
- 0.25 0.25 Tbsp tomato purée
- 0.5 0.5 400g tin chopped tomatoes
- 62.5 62.5 ml vegetable stock
- Splash of tamari or liquid aminos
- 87.5 87.5 g dried H&B soya mince
- 0.25 0.25 tin kidney beans
- To serve
- Cooked brown wholegrain rice
- Oatly crème fraiche or plain dairy-free yoghurt
- fresh coriander
- Fry the onions, garlic and chilli in the olive oil in a large pan until softened, then add the spices, tomato purée, chopped tomatoes, soya mince tamari and bay leaf and stock, and bring to a simmer.
- Cook for 20 minutes then add the beans and fresh thyme and simmer for another 10 minutes, adding a splash of water if it gets a little thick.
- Season and serve with rice and desired toppings.
Buy the ingredients you need to make this dish from Holland & Barrett