Chilli Non Carne

Ingredients

• 60g Soy Mince
• 1 Onion
• 2 Peppers
• 4 Mushrooms
• 3 Cloves Garlic
• 1 Chilli
• Chilli Powder
• Cayenne Powder
• Tomato Puree
• Vege Stock Powder
• 400g Chopped Tomatoes
• Tobasco
• 1 tin Kidney Beans
• Grated Cheddar to serve

Directions

1. Soak the soy mince in a container (I use a lunch box!). You might need to come back to this to add a bit more water, it should come to the consistency of cooked mince meat
2. Chop 1 onion, 2 peppers and some mushrooms. Finely chop 3 cloves garlic and 1 chilli
3. Heat some oil in a large pan on a high heat. Add the garlic and chilli for 30 seconds or just browning
4. Add the soy mince with 1 tsp chilli powder and 1 tsp of cayenne powder. I usually add the powders beforehand to mix it with the mince
5. After a few minutes add the onion, peppers, and mushrooms. Cook on same heat for approx. 5 mins.
6. Add 1 tbsp tomato puree and 1 tbsp stock powder and mix well. Then add 1 tin chopped tomatoes and about 100ml water (it might need more water, the liquid should just cover the contents). Add 1 tsp chilli powder, 1 tsp cayenne powder and a few dashs of tabasco.
7. Bring to the boil and then leave to cook uncovered at a low simmer for at least 10 minutes (but the longer the better)
8. Drain and rinse a tin of kidney beans; add them to the chilli. Cook for at least another 5 minutes on a low simmer
9. Serve with rice or nachos, and always lots of grated cheddar!