Chilli without the carne – this vegetarian chilli con carne will keep vegetarians and meat lovers alike happy. It’s surprisingly substantial, very healthy and extremely delicious. A perfect meat free Monday recipe, or for those trying to cut down on the quantity of meat based dishes their family eats.
1 medium onion, chopped
4 cloves garlic, crushed
1tbsp olive oil
2 medium carrots, finely chopped
80g button mushrooms, chopped
2 medium tomatoes, chopped
2 tins kidney beans, drained
1 pinch cayenne pepper
½ tsp mild chilli powder
1tbsp parsley, freshly chopped
1. Heat the oil in a large saucepan and sauté the onions and garlic until softened.
2. Add the carrots, tomatoes, herbs, spices, and beans.
3. Simmer on a medium heat for 15-20 minutes, or until the carrots are tender. Serve with boiled rice – brown for extra brownie points!