Vegan mince and squash chilli
I used to make Chilli sin carne with Quorn on my vegetarian and vegan days (here is theChilli con Quorn recipe) until I discovered that minced Quorn contained egg-white! Luckily the supermarkets and health shops now sell plant-based, meat-free mince – the one I used for this recipe is made with pea and rice proteins. If you use any of these plant-based products, make sure you read and follow the cooking instructions – they all differ. Serve this rather spicy mince and squash chilli with rice, pasta or flatbread and a nice, cooling crispy salad.
Ingredients
Method
- Heat a spoonful of oil in a large pan and fry the mince then transfer to a plate.
- Peel and dice the squash. Peel and slice the onion and garlic. Roughly chop the carrot a red pepper.
- Heat 2 Tbsp of olive oil in the same pan, then gently sauté the onion and garlic for 5 minutes. Add the squash cubes, carrot and pepper and cook for 5 minutes, under cover.
- Add the spices, chipotle and tomato purée, then stir to coat.
- Add the tinned tomatoes and enough water (using the tin) to cover the vegetables well. Season with salt and pepper and bring to the boil.
- Simmer, under cover, for 20-25 until the veggies are tender. Drain the beans and add to the veggies, together with the fried mince, then cook for another 5 minutes or so.
- Stir through the coriander leaves and lime juice, then serve.