Linda mccartney's chilli non carne
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | medium | Onion; chopped |
| 1½ | teaspoon | Chilli powder; (or more according |
| ; to taste) | ||
| 2 | 4 1/2 oz pac TVP chunks or 4 vegetable; crumbled | |
| ; burgers | ||
| 12 | fluid ounce | Vegetable stock or water; (6floz if using (12 |
| To 15) | ||
| ; vegetable burgers) | ||
| 1 | 14 oz tin chopped tomatoes | |
| 1 | 14 oz tin red kidney beans | |
| 2 | Mexican green chillies in brine; drained and chopped | |
| ; (optional) | ||
| Salt and freshly ground black pepper to | ||
| ; taste | ||
Directions
1. Heat the oil in a large saucepan and saut‚ the onion until golden brown.
2. Add the chilli powder and TVP chunks and brown for 5 minutes.
3. Add the vegetable stock and tomatoes, together with their juice. Cover and simmer for 20 minutes.
4. Add the kidney beans - and the chillies if you are using them - and simmer for about 15 minutes, adding a little extra stock or water if necessary.
5. Season to taste and serve hot with rice, mashed potatoes or avocado salad.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.