© 2017 Biagio Amata. Proudly created with Wix.com

  • Black Instagram Icon

Chilli Sin Carne (Serves 4)

May 4, 2018

Ingredients:

  • 250g x Dried berlotti beans,

  • 200g x Aduki beans,

  • 250g x Quorn mince (Or any other meat substitute),

  • 2 x White onions (Sliced),

  • 1 x Large Spanish red pepper (Sliced),

  • 1 x Carrot (Chopped),

  • 1 x Celery stick (Chopped),

  • 3 x Garlic cloves (Crushed),

  • 2 x 400g Plum tomato,

  • 400g Chopped tomato (or Passata),

  • 2 x Vegetable stock cubes (I use Knorr stock pot),

  • 1 x Avocado (Sliced),

  • 1 x Lime,

  • 20g x Coriander (Chopped),

  • Sprig of Thyme,

  • 1 x Tsp of Paprika,

  • 1 x Tsp of chilli flakes,

  • 1 x Tsp of Harissa,

  • Pressure Cooker (Alternatively replace dry beans with canned).

 

Method:

  1. Soak the dry beans in cold water over night.  If you prefer to speed things up, you can always use the tinned variety,

  2. After 24 hours, drain the beans, rinse under cold water, place into pressure cooker alongside; carrots, celery, thyme, 1 of the onions, 1 of the veggie stock cubes and then cover with water,

  3. Cook the beans for up to 30 minutes at a high heat, then turn heat off, allow steam to escape using valve and then drain keeping aside ½ cup of the cooking juice,

  4. In a non-stick pan slowly fry off the onions, garlic and chilli flakes in a little oil until soft,

  5. Once the onions are nice and soft, add the harissa, paprika and cook through for 2 minutes, 

  6. Add the Spanish pepper and cook until if softens before adding the Quorn mince and then cook for 5 minutes ensuring you combine all the flavours of the pan together,

  7. Add the other stock cube to 125ml of hot water and pour that into the mince and allow to soak in for a few minutes,

  8. Add the beans, plum & chopped tomatoes, a tablespoon of freshly cut coriander, salt & pepper and then allow to simmer for 35 minutes ensuring you stir regularly, 

  9. When ready, leave to cool for a few minutes and then ladle into clean plates,

  10. Top the chilli with sliced avocado, sprinkle of coriander and a squeeze of lime,

  11. This is perfect with rice, nachos or on a jacket potato with melted cheese.

Share on Facebook
Share on Twitter
Please reload