The basis of this chilli is that if you’re vegetarian use quorn if you’re meat eaters use low fat mince if you aren’t following slimming world use full fat mince! As long as you have these spices you can make a beautiful full flavoured chilli!
500g mince (quorn, 5%, turkey, full fat etc)
2 huge cloves garlic (grated)
3 heaped tbsp tomato purée
1 tin tomatoes and kidney beans
1 large onion, red and green pepper (diced)
1 heaped tbsp ground cumin
2 stock cubes (vegetarian use veggie meat eaters use beef etc)
2 heaped tsp ground coriander, oregano,smoked paprika and hot chilli powder or chilli flakes
1/4 tsp cinnamon
Salt and pepper
1.Fry the mince until it starts to crisp.
2. Add the onion and peppers and stir fry until they soften slightly.
3. Add the garlic and all the herbs along with the tomato purée and a generous pinch of salt and pepper.
4. Stir fry for 5 minutes then add the tomatoes and beans along with 1 can of water and the stock cubes.
5. Let simmer for 20 minutes then you’re ready to serve.
I like serving mine with a jacket potato and salad or rice with coriander and fresh tomatoes and onions sprinkled over the top.
Alternatively after step 3 chuck in your slow cooker.
If you have an instantpot/pressure cooker, fry the mince until brown with the peppers and onions then dump everything else in and pressure cook for 12 minutes.
Love Emily x