Serves 4
A lean, mean Chick*n Mince chilli, packed with plant protein and full of rich and spicy flavour.
Ingredients
- 1 pack VFC frozen Chick*n Mince
- 2 tbsp light olive oil
- 1 onion, diced
- 1 small red pepper, diced
- 1 small green pepper, diced
- 1 clove garlic, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried chilli flakes (or more if you like!)
- 1 tin mixed beans in water, drained
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 1 vegan beef or vegetable stock cube
- Few sprigs of fresh coriander, chopped
To serve:
- Tortilla chips
- 1 avocado, sliced
- Salsa and vegan soured cream
- 1 lime, cut into wedges
Method
- Heat 1 tbsp of the oil in a large deep frying pan and fry the VFC Chick*n Mince for a few minutes, until golden. Tip into a bowl.
- Add the rest of the oil to the pan and fry the onions and peppers for 3-4 minutes.
- Add the garlic, cumin, paprika and chilli flakes and cook for another minute.
- Return the mince to the pan along with the beans, chopped tomatoes and tomato puree. Crumble in the stock cube and add a splash of water. Stir and simmer for about 15-20 minutes. Taste and add a pinch of salt if needed.
- When the chilli is ready, slice the avocado and limes.
- Spoon the chilli into bowls, add a few slices of avocado and sprinkle on the coriander. Serve with tortilla chips, salsa, vegan soured cream and lime wedges to squeeze over.