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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!
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 4 children
Course: Main Course
Cuisine: Mexican, Vegan, Vegetarian
Ingredients Method

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

Method
 

Instructions
  1. Heat the oil and cook the onion for a few minutes until soft.
  2. Add the red pepper, chilli, cumin, paprikanand garlic granules and cook for a further 2 minutes, stirring.
  3. Add the tomato puree and cook for a further 2 minutes, stirring.
  4. Add all the remaining ingredients except the sweetcorn and the kidney beans
  5. 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.
  6. Add the sweetcorn and kidney beans, bring back to a simmer and cook for a further 10 minutes.