Mexican-style Chilli Non Carne
Looking for a low-cost, high-protein and vitamin-packed meal that all the family will love? This Mexican-Style Chilli Non Carne has got you covered! Give it a whirl and let us know what you think!
Ingredients
- 0.6 tbsp Oil
- 104g Onions finely chopped
- 80g Red Pepper finely diced
- 0.6tsp Mild chillli powder
- 0.6tsp Ground cumin
- 1.2tsp Sweet, smoked paprika
- 1.2tsp Garlic granules
- 18g Tomato puree
- 60g Brown lentils
- 30g Soya mince dried
- 240g Chopped tomatoes canned
- 0.6ml Veg stock
- 90g Sweetcorn drained
- 144g Kidney beans rinsed & drained
Instructions
Instructions
- Heat the oil and cook the onion for a few minutes until soft.
- Add the red pepper, chilli, cumin, paprikanand garlic granules and cook for a further 2 minutes, stirring.
- Add the tomato puree and cook for a further 2 minutes, stirring.
- Add all the remaining ingredients except the sweetcorn and the kidney beans
- Stir to combine, bring to the boil and simmer gently for 35 minutes or until the lentils are completely cooked. Add more stock if required.
- Add the sweetcorn and kidney beans, bring back to a simmer and cook for a further 10 minutes.