Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Store cupboard vegetarian chilli. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Store cupboard vegetarian chilli Recipe. Get the most out of your storecupboard staples in our delicious dinners, bakes and snacks. These simple, affordable recipes use everything from tinned tomatoes to flour and sugar.
You can cook Store cupboard vegetarian chilli using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Store cupboard vegetarian chilli
- Take 1 tin of chopped plum tomatoes.
- Make ready 1 tin of red kidney beans.
- Take 1 of onion diced.
- Take 1 tbsp of tomato puree.
- Prepare 1 tsp of ginger puree.
- Make ready 2 tsp of garlic puree.
- Take 2 tbsp of dried cumin.
- Prepare 2 tbsp of dried chilli.
- You need 2-3 tbsp of dried paprika.
- Make ready 1 tsp of dried mixed herbs (optional).
- Make ready of Salt and pepper to season.
- It’s 1 tbsp of oil.
- Make ready 1 tsp of chilli flakes (optional).
- You need 2 tbsp of vinegar (red wine or apple cider).
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Store cupboard vegetarian chilli instructions
- 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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