1 tbsp rapeseed oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
½ tsp ground cumin
1 tbsp paprika
1 tsp chilli powder
250g (2 packs) Profusion Organic Pea & Fava Protein Mince
400g tin chopped tomatoes
3 tbsp tomato purée
300ml vegetable stock
1 green pepper, seeds removed and cubed
1 yellow pepper, seeds removed and cubed
1 carrot, grated
400g tin kidney beans in water, drained
1 tsp cornflour
handful fresh coriander, finely chopped
1 Avocado, chopped
4 tbsp crème fraîche
1 fresh chilli, finely chopped
Fresh coriander leaves
- Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft.
- Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the Pea and Fava mince and cook for 2-3 minutes.
- Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander.
Serve the chilli topped with the avocado, crème fraîche, fresh chilli and a sprinkle of coriander leaves. Enjoy!