Realeat's vegemince chilli in taco shells
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Diced onion | |
| 1 | tablespoon | Garlic puree |
| 1 | medium | Red pepper |
| 1 | medium | Green pepper |
| 1 | tablespoon | Vegetable oil |
| 1½ | can | Tomatoes |
| 2 | tablespoons | Tomato puree |
| 3 | tablespoons | Vegetarian red wine; (optional) |
| 1½ | can | Kidney beans |
| 10½ | ounce | Realeat VegeMince |
| ½ | teaspoon | Chilli powder |
| 1 | tablespoon | Chilli paste |
| ½ | teaspoon | Ground cumin |
| 1 | tablespoon | Vegetarian gravy granules |
| 10 | Taco shells; (warmed) | |
| Shredded lettuce and tomato slices to | ||
| ; garnish | ||
Directions
1. Gently fry the onion, garlic puree and peppers in the oil until tender.
Stir in the tomatoes, tomato pur‚e and red wine. Add all other ingredients including red kidney beans and VegeMince and mix well, Thicken with gravy granules and bring to the boil, stirring all the time.
2. Simmer gently for 10 minutes. Fill the warm taco shells with the chilli and garnish with shredded lettuce and raw tomatoes. Serve immediately with a crisp green salad.
VegeMince is available from the chilled cabinet in major supermarkets and good health food shops in sealed 113g trays, prices range from 79p to £1.09.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.