Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, store cupboard vegetarian chilli. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious. Great Savings & Free Delivery / Collection on many items. They're also easy to adapt, so if you don't have a particular ingredient already.
To get started with this particular recipe, we have to first prepare a few components. You can have store cupboard vegetarian chilli using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Store cupboard vegetarian chilli:
- Make ready 1 tin chopped plum tomatoes
- Get 1 tin red kidney beans
- Prepare 1 onion diced
- Make ready 1 tbsp tomato puree
- Make ready 1 tsp ginger puree
- Make ready 2 tsp garlic puree
- Make ready 2 tbsp dried cumin
- Take 2 tbsp dried chilli
- Get 2-3 tbsp dried paprika
- Make ready 1 tsp dried mixed herbs (optional)
- Take Salt and pepper to season
- Make ready 1 tbsp oil
- Prepare 1 tsp chilli flakes (optional)
- Take 2 tbsp vinegar (red wine or apple cider)
Instructions to make Store cupboard vegetarian chilli:
- Add diced onion and oil to pan and fry for 3 minutes. Add garlic and ginger and fry until golden.
- Add cumin, chilli powder, paprika and fry for 1 minute. Add vinegar, tomato puree, mixed herbs, tomatoes and kidney beans and stir well. Allow to simmer for 10 minutes.
- Add chilli flakes and season well. Cook a further minute then remove from heat.
- Serve with rice or pasta, or over thickly sliced toasted rustic bread. Freezes well. Defrost in fridge overnight before reheating.
- If preferred add quorn or soya mince.
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