Quick Chilli Non Carne
Serves: 2 people
Prep: 20 mins
This is a super quick and easy way to have a Chilli non Carne which tastes delicious. Easy to prep and even easier to devour – perfect as a healthy midweek supper.
Recipe tip: We’ve used a side of vegan yogurt and chives, and a topping of lime wedges with some extra bouillon. Other side or topping favourites include grated vegan cheese or slices of fresh avocado.
What you’ll need - for the chilli:
1 tin of red kidney beans
1 small tin of sweetcorn
1 tin of chopped tomatoes
1 dessert spoon of tomato paste
1 tsp chilli powder (more, if you like it hot)
1 tsp dried oregano
1 tbsp of Marigold Bouillon Powder
Lemon wedges, sliced chilli and cooked long grain rice to serve
What you’ll need - for the dip:
3 tbsp dairy free yogurt
Finely chopped chives
Salt and pepper.
How to do it:
Empty the tomatoes, tomato paste, spices, bouillon and herbs into a saucepan and gently heat for 10 minutes, stirring occasionally. You may need to add a splash of water to maintain the sauce consistency.
Meanwhile, put your rice on to cook and mix your yogurt dip ingredients together so it is ready to serve.
Add the kidney beans and sweetcorn to the tomato sauce and heat for a further 5 to 10 minutes, stirring well.
Serve with your cooked rice, lemon wedges and a sprinkling of bouillon on top.
Product used:
