Chilli Non Carne

Chilli Non Carne A veggie version of the Mexican classic - made easy by using your favorite veggie mince
Servings: 3 yield(s)
Ingredients
  • 2 tbsp olive oil
  • 1 medium onion - diced
  • 1 medium green capsicum (bell pepper) - finely diced
  • 1 medium carrot - finely diced
  • 1 clove garlic - crushed
  • 0.25 tsp cayenne pepper OR 1 small chilli -vfinely diced (This makes a mild chilli)
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 2 medium tomatoes - skinned, seeded and chopped
  • 1 tbsp tomato paste
    • ~
  • 1 tbsp olive oil
  • 400 g vegetarian mince
  • 400 g tin red kidney beans - drained (OR 125g dried kidney beans, soaked and cooked - see http://www.newveggiecook.com/miscellanea/ )
Instructions
  1. In a heavy casserole sauté the onions, capsicum and carrot in the oil over a medium heat until soft.
  2. Raise the heat and add the garlic and fry, stirring constantly, for a minute.
  3. Add spices and fry, stirring, for another minute.
  4. Add and stir in tomatoes and tomato paste.
  5. When the mixture returns to the boil lower the heat and simmer for ¾ hr.
  6. Meanwhile, in another pan, heat the oil and fry the mince in over a medium heat, breaking it up with a wooden spoon, until lightly browned.
  7. Stir the browned mince and kidney beans into the tomato mixture and simmer for 5 minutes.
  8. Serve on Shell noodles.