Chilli

Prep time  20 minutes

Cooking time 45 - 60 minutes

Serves  4

Ingredients

• 1 red onion
• 3 cloves garlic, minced
• 150g Pea Mince
• 1 red pepper, sliced
• 2 tbs tomato puree
• 1 tsp each of cumin, paprika and hot chilli powder 
• ½ tsp dried majoram
• 1 tsp sugar
• 2 tsp vegetable bouillon
• 1 tsp worcestershire sauce 
• 400g tin tomatoes
• 2 tbs red wine (optional)
• 410g tin red kidney beans or aduki beans, drained 

Method

Soak 150g Pea Mince in 400ml boiling water or vegetable stock. Cover and set aside for 20 mins.

Heat 2 tbs oil in a pan, cook the onions and red peppers for 5 mins until soft. Add garlic and cook for a further minute. Add the spices cook for 5 minutes and then add in the tomato purée.

Add the Pea Mince along with any remaining liquid, the rest of the ingredients, and a further 200ml of water or stock to the pan.

Simmer for 30 mins.

Add the kidney beans, season to taste and cook for a further 15-30 minutes until tender.

serving suggestion

Basmati rice.