This is a vegetarian take on the Mexican favourite Chilli con Carne. This basic sauce can be served with nachos or rice, wrapped in a large tortilla sprinkled with cheese to make a Burrito or in a smaller tortilla to make a Chilli Taco. I tend to use quorn mince but soya mince works as well

Serves 6

Ingredients:

1 Onion peeled and chopped

2 Cloves Garlic

2 tbs Olive Oil

2 Red Peppers deseeded and diced

1 tsp Cumin Seeds

1 tbs Tomato Puree

1 Chipotle Chilli soaked in hot water for 20 minutes and chopped if available

1 or 2 Red Chillies to taste chopped

400g Quorn or Soya Mince

500g Cooked Red Kidney Beans or 2 cans

2 Cans Polpa

1/2 Bunch Fresh Coriander chopped

Method:

Heat the olive oil in a saucepan on medium heat and add the onion, peppers, cumin seeds and 1/2 tsp salt for five minutes. Add garlic, stir and continue cooking for another two minutes. Add the kuorn and stir for two minutes. Add tomato puree for another minute and add the tomato polpa. Simmer for 15 minutes. Stir in the beans and leave for another five to ten minutes.Taste for seasoning. Make sure it is not too liquidy. Stir in the coriander leaving some for garnish.