Ingredients
For the chilli
- Oil |Drizzle|
- Garlic cloves |3| grated
- Red chilli |1| finely diced
- Ground cumin |2 tsp|
- Smoked paprika |2 tsp|
- Dried oregano |1 tsp|
- Chilli powder or cayenne |½ tsp| to taste
- Dried soy mince |120g|
- Tomato purée |1 tbsp|
- Chopped tomatoes |1 x 400g tin|
- Kidney or black beans |1 x 400g tin| drained
- Vegetable stock |250ml| double concentrate
- Sugar |Pinch| if needed
To serve
- Wholemeal bread |4 slices| toasted
Ingredients
For the salad
Method
Fry the spices
- Heat the oil in a large saucepan over a high heat
- Add the garlic, cumin, smoked paprika, oregano and chilli powder
- Fry for 30 seconds until fragrant
Braise
- Add the soy mince, tomato purée, chopped tomatoes, kidney beans and stock
- Stir well and bring to a simmer
- Cook for 7-8 minutes, stirring occasionally, until the soy mince has rehydrated, the sauce has thickened slightly and the soy mince is tender
- Top up with a little water if needed
- Meanwhile, toast your bread
Season
- Taste and adjust with salt, pepper and a pinch of sugar if needed
Serve
- Spoon the chilli over the bread and top with your choice of chilli toppings
Method
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15-minute-soy-mince-chilli