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Serve with sour cream, guacamole, fresh lime and thinly sliced red onion to add colour. Add 1 tsp Marmite and 50g dark chocolate in step 2 for more umami flavour.
Vegetarian Tomato & Kidney Bean Chilli
Food
Main Courses
Quick Meals
A versatile recipe to suit your customers and your budget. Adapt this delicious dish with our clever tweaks to match your menu.
10 Servings
Ingredients
11⁄2 tbsp olive oil
2 onions, finely chopped
2 red peppers, finely chopped
2 green peppers, finely chopped
2 sticks celery, finely chopped
5 garlic cloves, finely chopped
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
20g MAGGI® Vegetable Bouillon
2 red chilli, finely chopped (optional)
1 x 800g MAGGI® Rich and Rustic Tomato Sauce
2 x 400g cans kidney beans, in unsalted water washed and drained
450g uncooked rice, to serve
800g Garden Gourmet® Vegan Mince
2 tbsp fresh coriander, finely chopped, to serve
Method
- Heat the oil and fry the onion, peppers and celery until softened. Add the garlic, cumin, coriander, smoked paprika, vegetable bouillon and chilli (if using) and cook for another 5 mins.
- Add the tomato sauce and kidney beans and cook for 10 mins.
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Meanwhile, cook the rice according to the pack instructions.
- Stir the frozen Garden Gourmet® Vegan Mince into the chilli sauce and heat through for 5-6 mins.
- Serve the chilli with rice and garnished with fresh coriander.
