Here is an awesome chilli for you. Whether you are vegan, vegetarian or omnivore – this is a dish bursting with flavours that will make your mouth smile – and what’s more, it’s wonderfully low fat. The combination of ingredients works so well, this will be a 4 seasons staple. The textures are so interesting, and you can use tacos, wild rice and/or tortillas to dress this up – I served it with a crunchy green salad too ! Let me say no more – other than it’s a child friendly recipe too and easy to make – what could be better ??? By the way, I did not add any pimentos/red pepper as the cherry tomatoes have taken their place (by all means add some if you still wish to).
Note: You may wonder why I used dried onion and garlic – I have to admit, I was feeling too lazy to chop and cry, so for once I opted out. But to my surprise, the combination worked so good in this recipe, that I will adhere to it from now on.
½ tsp onion powder (or you can use a fresh onion, finely chopped)
¾ tsp fine garlic granules (or 2-3 fresh cloves, finely chopped)
1 14 oz tin red kidney beans
2 cups whole cherry tomatoes (I used the zenguli type)
1 heaped Tbsp tomato paste
2 cups ground vegan mince (I used Linda McCartney’s frozen V mince)
2 tsp agave nectar – or any other low fat sweetener of your choice
1 tsp ground sweet paprika
½ tsp chilli powder
1½ cups (375 mL) water
salt to taste
1 bay leaf
- In a non-stick pan, fry your onions and garlic, if you are using freshly chopped ingredients. Otherwise, if using powder versions, go straight to the next step and start from there.
- Next step (for powder users), pour your oil in a non-stick pan, and allow to heat for a minute or so. Then add your tomatoes, and stir in your tomato paste a couple of minutes later, together with the bay leaf – lower the heat, and continue to mix around every few seconds.
- Now add the remaining ingredients, except for the water. Continue mixing, and finally add the water a little at a time.
- Simmer gently for 40 minutes – if the mixture is a little too dense, add a little more water. Cover, and continue to cook for a few more minutes.
- Serve as suggested, and bon appétit to you !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike