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Vegetarian chilli con carne

Chilli night just got a meat-free makeover! Plant-based mince, black beans and chipotle seasoning bring the flavour, while a few simple veg add extra goodness.

  • Time to make: 25 mins
  • Serving: 4 people
Ratings: 5.0

Ingredients

  • 1 tablespoon olive oil
  • 400g plant protein mince
  • 30g packet Mingle chipotle seasoning
  • 400g can black beans, drained
  • 400g can chopped tomatoes
  • 1 zucchini/ courgette, grated
  • 1 carrot, grated
  • 1 cup broccoli, finely chopped
  • 2 cups cooked brown rice, heated
  • 1 cup reduced-fat sour cream
  • Always check food labels for allergens or trace warnings before buying your ingredients.

    Instructions

    (Stops screen from sleeping)

    1 In a large frying pan, heat oil over high heat. Cook mince and seasoning for 5 minutes until lightly crispy.

    2 Reduce heat to medium, stir through beans, tomatoes, zucchini, carrot, broccoli and 1½ cups water. Simmer for 10 minutes until slightly reduced.

    3 To serve, divide heated rice among 4 serving bowls. Top with mince and a dollop of sour cream.

    HFG tip

    For extra flavour use reduced-salt vegetable stock instead of water and serve with fresh coriander leaves.

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