Here we are folk, my version of quick and easy chilli, full of flavour and top of the list of all comfort foods!
Enough for 4 large baking potatoes or 6 medium sized potatoes
1 medium onion, sliced
2 large cloves garlic, sliced
1 tablespoon olive oil
2-3 tablespoons sundried tomato paste. Sundried tomato paste is quite intense, so add 2 tablespoons and check for taste before adding more (I use Sacla Cook’s Paste available in most supermarkets or sundried tomato paste) – (freeze the rest to store)
2 tablespoons tomato puree
1 tablespoon basil pesto – I use Le Conserve Della Nonna which is dairy free (freeze the rest to store)
1 red pepper, sliced (I prefer the long and elegant Romana peppers… sweeter and less back taste)
1 tin red kidney beans, drained and rinsed
1 mug frozen veggie mince (or more, according to taste)
1 vegetable stock cube dissolved in a little hot water (I use Kallo garlic & herb or vegetable)
1 teaspoon cornflour mixed with a little cold water
- Gently fry onion and garlic in olive oil for a few minutes
- Add all other ingredients with a mug of water, might need a bit more depending on how much mince you are using
- Cover and cook gently on low heat for about 20 minutes
- Chilli now probably needs a little help to thicken – stir in the cornflour paste and simmer for a few minutes.
Note: You can add a handful of cherry tomatoes and reduce the tomato paste/puree content. If you do, cook the tomatoes for a few minutes before adding rest of the ingredients – feel free to adapt.