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Veggie Chilli

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Preparation Time: 15 minutes
Cooking time: 55 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 2
This recipe has been visited 4146 times
Ingredients:
  half an onion, chopped
 1 tbsp(s) light olive oil
  half a green pepper, chopped
 1 carrot, sliced
 1 clove garlic, crushed
 0.5 tsp(s) cumin seeds
 1 tsp(s) chilli powder
 1 celery stick, sliced
 50 gm(s) Quorn mince
 200 gm(s) passata
 1 heaped tsp tamarind
 75 ml(s) vegetable stock
  half a tsp dried oregano
  salt & freshly ground black pepper
 210 gm(s) tin red kidney beans, drained & rinsed
  plain boiled rice, to serve
Vegetarian dish from my vegetarian years....
Cooking Steps:
Fry the onion in the oil for 4 minutes. Add the green pepper, carrots and garlic and continue cooking until the onion is soft but not brown. Stir in the cumin seeds and chilli powder to taste. Add the remaining ingredients, except the beans and rice. Bring to the boil, cover and cook for 30 minutes. Add the beans and adjust the seasoning. Cook for a further 15 minutes. Serve on a bed of plain boiled rice.

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