Chilli Non Carne

1 box Fry’s Mince
30ml vegetable oil
1 onions, chopped
1 red peppers, diced
10ml fresh thyme, picked
2 cloves garlic, crushed
10ml smoked paprika
10ml cumin, ground
500ml Vegetable stock
1 can chopped tomatoes
5ml dried mixed herbs
30ml tomato paste
1 tin red kidney beans, drained
30ml vegetable oil
Sour cream, for serving (or use soya cream)
Fresh coriander, for serving
Cheddar cheese, grated for serving (optional)

Heat the oil in a non-stick pot and sauté the onions, red pepper and fresh thyme until glossy. Add the garlic and spices and fry for a further 4 – 5 minutes. Deglaze the pot with the stock and then add the tomatoes, herbs, and tomato paste. Bring the mixture up to a gentle simmer and cook for 30 minutes.

Add the kidney beans and simmer for a further 15 minutes. Remove the mince from the freezer and gently break apart. Heat the oil in a pan. Add the mince and sauté for about 7 minutes, until the mince has browned. Add it to the sauce JUST PRIOR to serving. Serve with sour cream, fresh coriander and cheddar cheese.

This recipe was prepared by our celebrity chef Jodi-Ann Pearton.

 


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