Vegetarian Chilli Con Carne
Nutrition per serving
Calories | 744 kcal |
Protein | 27.9 g |
Carbs | 144.6 g |
Fats | 6.1 g |
Saturated Fat | 0.2 g |
Monounsaturated Fat | 0.3 g |
Polyunsaturated Fat | 0.5 g |
Sugars | 22.9 g |
Fiber | 13.7 g |
Sodium | 1,371 mg |
Ingredients
Vegetable Stock (Unsalted) | |
Kidney beans (canned) | |
Chili Powder | |
Paprika | |
Ground Cumin | |
Basmati Rice | |
Garlic | |
Black Pepper | |
Paste, Tomato, Thick | |
Sugars, granulated | |
Worcestershire Sauce | |
Red Bell Pepper (capsicum) | |
Onion | |
Chopped Tomatoes (canned) | |
Sea Salt | |
Flat Bread | |
Soya Mince |
1. Prepare the soya mince or similar per packet instructions.
2. Heat the Worcestershire sauce (buy vegan friendly) in a frying pan with medium to high. Add finely chopped onion to the pan and cook (adding a touch of water to help) for 3 to 4 minutes.
3. Add the de-seeded and chopped capsicum with the garlic to the pan and cook for another 2 to 3 minutes.
4. Add the remaining ingredients except the rice, flat bread and TVP soya mince to the frying pan. Season with sea salt and freshly ground black pepper. Bring to the boil then reduce heat and allow to simmer for 20 minutes.
5. At the same time cook the rice as per instructions on the packet. Drain and place in bowl then top with the chilli-con carne mix. Serve the flat bread on the side.