Veggie chilli

Ingredients

serves 4

• 100g soya mince
• 160ml vegetable stock
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp turmeric
• 1 tsp chilli powder
• 400g tin chopped tomatoes
• 2 tbsp tomato paste
• 1 carrot, chopped into small chunks
• 1 pepper, chopped
• 1 courgette, chopped
• 1 400g can kidney beans, drained and rinsed
• Handful of fresh coriander, finely chopped

Directions

1. In a small bowl, add the dry soya mince. Add some of the vegetable stock, until just covered and soak for 10 minutes.
2. Meanwhile, heat the oil in a large pan over a medium heat. Add the onion and cook for 3 minutes, then add the garlic and cook for another 2 minutes, or until soft.
3. Add the cumin, paprika, turmeric and chilli powder and cook for 1 minute. Add the carrot, pepper, courgette and soya mince and cook for 2-3 minutes.
4. Add the kidney beans, chopped tomatoes, tomato paste and ~300ml vegetable stock and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Simmer until slightly thickened.
5. Stir in half the coriander. Serve with tortilla chips and guacamole, and top with the remaining fresh coriander.