Chilli Non Carne
Martin Shaw Recipe Guide
|Prep time||45 minutes|
40 minutes including preparation and cooking time. Even better if you let it stand for a while before eating, so all the flavours get to party together – and even nicer the next day. It also freezes well.
We just had to include this recipe – it is taken from the Martin Shaw Recipe Guide and has been eaten by literally tens of thousands of people around the country! We use it in schools, at big shows – everywhere – and everybody loves it. It’s particularly good to use with meat-eaters.
- Chopping board and sharp knife
- Medium-large saucepan with lid
- Wooden spoon
- Garlic crusher
- Measuring spoons
- Tin opener
|1||large onion, chopped|
|1⁄2||red pepper, chopped|
|1||medium courgette, chopped in half lengthways then sliced into half moon shapes|
|1||t||each of paprika and cumin|
|1⁄2||tsp||mild chilli powder or less, especially if you really hate hot spices|
|salt and black pepper to taste|
|1||tbsp||peanut butter (yes, really! don’t miss this bit out unless you’re cooking for someone who is allergic to peanuts as it really do|
|225||g||frozen veggie mince (eg asda/realeat/redwood/fry’s)|
|100||g||or (dried savoury tvp mince, soaked in hot veggie stock first)|
|100||g||sweetcorn, tinned or frozen|
|100||g||cooked kidney beans, rinsed and drained|
- Fry the onion and red pepper in the oil until soft.
- Add the garlic, courgette and mushrooms and cook until the mushrooms are golden brown.
- Add the veggie mince and spices and fry for 4-5 minutes, stirring constantly. (If the mixture sticks and needs a bit of moisture use some of the juice from the tinned tomatoes.)
- Add the purée and peanut butter. Mix in well so the peanut butter melts and is well distributed.
- Add the tinned tomatoes, stir well and simmer for 10 minutes over a low heat.
- Add the sweetcorn and kidney beans. Cook for a further 10 minutes.
- Season and taste. Adjust if necessary.
- Serve with rice. Also nice with baked potato.