Chilli-tastic

I love making chilli! It's easy, quick and great comfort food, plus it's fairly healthy too. Not to blow my own trumpet but I make a mean vegan chilli that will satisfy meat eater and veg lover alike!

Here's how I do it...

This will serve 3-4 and takes around 10 minutes cooking time. A perfect Friday night meal!

• 1 tin of chopped tomatoes
• 1 tin of kidney beans (I cheat and use the supermarket own-brand ones which come in a chilli sauce, as it gives a really nice flavour and thickness to the sauce.) 
• If you're not into cheating then use chilli powder, paprika and a stock cube
• Large handful of chopped mushrooms 
• 1 courgette 
• Soya mince (I use the dry TVP from Holland and Barratt as it is wheat free and less processed than some of the other brands - plus one bag goes for miles)
• Rice or plain nachos

1. Chop all your veg. Chilli is great for using up veg from the fridge or left-overs, so you could also throw in half an onion, carrot - whatever you like!

2. In a medium to large saucepan lightly fry off your veg in a small amount of oil. If using spices sprinkle some over your veg at this point to allow it to absorb the flavour.

3. Add your kidney beans and stir in. You could really use any type of beans - even baked beans (these also make a tasty sauce!). Add your tinned tomatoes.

4. Give it all a stir. Sprinkle in your mince until you have enough to fill the sauce. Stir again. If it looks very thick add some water as the mince will soak up some of the sauce. I usually fill up about a third of the empty tomato can, and use that, this way you get every scrap of tomatoey goodness!

5. If you're not using the cheatin' beans then add your spices now and your stock. Or add spice if you want it extra hot! Make sure you do a taste test. 

6. Simmer for around 5minutes. Serve over rice or plain nachos. Add some guacamole or salsa to make it extra fancy!

Tips:

• The Sainsbury's Be Good Guacamole is vegan friendly!
• Leave out the kidney beans and spices, add a bit of garlic and serve over pasta for an equally quick spag bol!
• This tastes even better the next day - stick your leftovers in the fridge - then simply re-heat and serve on toast for a cracking brunch