There is nothing like a bowl of hot Mexican tantalizing chili on a Winter’s day, when your mood is low as it is soo dark outside! All you want to do is hibernate in your home.
This dish has definitely lifted my spirits and I’m about to get a second serving.
It is super easy to make it doesn’t take much time and at the end you will be one happy bunny!
300g Quorn Soya Mince frozen
2 medium onions diced
1 tin chopped tomatoes
1 tin kidney beans
4 garlic cloves crushed
2 dried red chili
1 veg stock cube
Salt to taste
1 tsp smoked paprika
1 tbsp sunflower oil
1 tsp cumin seeds
Fresh lime juice to taste
🌟Heat the oil in a large saucepan on a medium heat sprinkle in the cumin seeds, drop in the chili, onion and crushed garlic. Stir until onion looks translucent
🌟Toss in the tin of crushed tomatoes along with the paprika, crumble in the veg cube and season with salt, bring them to the boil gently. Put in the soya mince into the tomato sauce and mix well. Throw in the Kidney beans with the brine
Lower the heat and cook the chili for 30 minutes stirring occasionally, squeeze in a little fresh lime
🌟Serve piping hot with tortilla chips and a dollop of sour cream or creme fraiche