g can kidney beans, in unsalted water washed and drained
g Maggi Vegetable Bouillon
g Garden Gourmet Mince
g uncooked rice
g reduced fat soured cream (optional)
g guacamole
g fresh tomato salsa
1
Step 1
1. Heat the oil and fry the onion, peppers, celery, garlic, cumin, coriander, smoked paprika, vegetable bouillon and chilli, (if using) for 5 minutes until softened.
2
Step 2
2. Add the tomato sauce and kidney beans and cook for 10 minutes.
3
Step 3
3. Cook the rice according to the pack instructions.
4
Step 4
4. Meanwhile stir the frozen mince into the chilli sauce and heat through for 5-6 minutes.
5
Step 5
5. Serve the chilli with the rice and add your toppings – soured cream, guacamole and salsa.
6
Step 6
Chef's Tips: If you want to make the most of this vegetarian chilli recipe while in a hurry, we’ve got a few tips. When you don’t have time to make the sauce from scratch, look out for tomato sauces with added vegetables or add some grated carrot and frozen peas to boost your veggie intake! As our mince is vegan, this recipe can be made vegan by substituting the sour cream with oat fraiche. If you loved our veggie chilli and you’re now looking for even more vegan or vegetarian delights, try our Vegilicious Bolognese with Garden Gourmet Mince or The Ultimate Gourmet Veggie Burger recipe.
7
Step 7
Refer to pack for more cooking instructions of Garden Gourmet Mince.
Ingredients
1.5 tbsp olive oil
2 g onions, finely chopped
2 g red peppers, finely chopped
2 g green peppers, finely chopped
2 g sticks celery, finely chopped
5 g garlic cloves, finely chopped
2 tbsp ground cumin
1 tbsp smoked paprika
2 g red chilli, finely chopped (optional)
800 g Maggi Rich and Rustic Tomato Sauce
800 g can kidney beans, in unsalted water washed and drained