Quick Chilli Non Carne

Serves: 2 people
Prep: 20 mins

This is a super quick and easy way to have a Chilli non Carne which tastes delicious. Easy to prep and even easier to devour – perfect as a healthy midweek supper.

Recipe tip: We’ve used a side of vegan yogurt and chives, and a topping of lime wedges with some extra bouillon. Other side or topping favourites include grated vegan cheese or slices of fresh avocado.

What you’ll need - for the chilli:

• 1 tin of red kidney beans

• 2 tbsp of olive oil

• 1 small white onion, chopped

• 2 cloves of garlic, chopped or grated

• 1 small tin of sweetcorn

• 1 tin of chopped tomatoes

• 1 dessert spoon of tomato paste

• 1 tsp chilli powder (more, if you like it hot)

• 1 tsp dried oregano

• 1 tbsp of Marigold Bouillon Powder

• Lemon wedges, sliced chilli and cooked long grain rice to serve

What you’ll need - for the dip:

• 3 tbsp dairy free yogurt

• Finely chopped chives

• Salt and pepper.

How to do it:

1. Start by frying the onion in the olive oil in a saucepan. Once soft and translucent, add the garlic and cook for another 2 minutes;

2. Empty the chopped tomatoes, tomato paste, spices, bouillon and herbs into a saucepan and gently heat for 10 minutes, stirring occasionally. You may need to add a splash of water to maintain the sauce consistency;

3. Meanwhile, put your rice on to cook and mix your yogurt dip ingredients together so it is ready to serve;

4. Add the kidney beans and sweetcorn to the tomato sauce and heat for a further 5 to 10 minutes, stirring well;

5. Serve with your cooked rice, lemon wedges and a sprinkling of bouillon on top.

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