Chili-mock-carne

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 teaspoon minced garlic
• 1 onion, diced
• 200 g green beans, diced
• 1 carrot, diced
• 1 capsicum, diced
• 100 g textured vegetable protein (soya mince)
• 570 ml water (if you aren't vegetarian you could use beef stock to give it a bit more oomph if you wanted to) or 570 ml vegetable stock (if you aren't vegetarian you could use beef stock to give it a bit more oomph if you wanted to)
• 140 g tomato puree (passata)
• 1 (400 g) can diced tomatoes
• 1 teaspoon soy sauce
• 1 teaspoon chili powder
• 1 (420 g) can red kidney beans, drained
• 1/2 teaspoon cumin
• 2 teaspoons oregano
• 1 pinch parsley
• pepper

Recipe

• 1 spray a saucepan with olive oil and add in the garlic and onions; saute until onions are tender. add the beans, capsicum and carrot, stir frying until the vegies soften. add the tvp and stir for 1-2 minutes.
• 2 mix together the water, tomato puree and chopped tomatoes and stir into the vegetable mixture. bring to the boil.
• 3 lower the heat and add the chili powder, cumin, oregano, parsley, soy sauce, red kidney beans and pepper to taste.
• 4 cover the pan and allow to simnmer for 20-30 minutes.
• 5 serve in bowls, accompanied by bread rolls or corn chips.