chilli-sin-carne.md

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A vegetarian chilli.

• Servings: 6
• Calories per serving: 800

Utencils needed

• Large saucepan (A wok, really).

Ingredients

• 6 Garlic Cloves
• Onion- 2 large or 4 small
• 2 red chilli peppers
• Mushrooms 300g
• Carrots 300g
• 35g (uncooked) rice (per serving)
• 1200g chopped tomatoes
• 800g kidney beans
• Ground Cumin
• Smoked Paprika
• Chilli Powder
• Tomato Puree
• 2 Vegetable Stock Cubes
• Quorn Mince 600g
• Vegetable oil
• Tacos (optional)

Preparation

• Crush + mince 6 garlic cloves, store somewhere
• Dice the chillies and store them in the same container as the garlic
• Dice the onions, store them somewhere
• Dice the carrots and mushrooms, store somewhere
• Put aside rice- 35g, maybe more if not using tacos
• Open 1200g chopped tomatoes
• Open 800g kidney beans
• Boil rice water in kettle
• Measure out 600g of Quorn in a container
• Measure out 2dsp ground cumin, 1 dsp smoked paprika, 1dsp chilli powder into a small container

Cooking

• Pre-heat 4tbsp vegetable oil in large frying pan
• Throw onions in
• Prepare rice saucepan, boil some kettle water for rice
• Start timer
• FIVE MINUTES
  • Add carrots, mushrooms.
• TEN MINUTES
  • Add chillies, garlic, ground cumin, smoked paprika, chilli powder
• TWELVE MINUTES
  • Stir in the chopped tomatoes, 4tbsp tomato puree
  • crumble 2 stock cubes over pan.
  • Stir occaisonally.
  • Boil rice water in kettle
• SIXTEEN MINUTES
  • Put water in and heat on rice saucepan.
• EIGHTEEN MINUTES
  • Add rice to rice saucepan.
• TWENTY MINUTES
  • Stir in the kidney beans, Quorn Mince. Season to taste.
• THIRTY MINUTES
  • Done!
  • Serve with tacos

Next time

• Try varying # of chillis, garlic cloves, chilli powder