A spicy Vegetarian Chilli Con Carne to serve with corn chips, tacos, tortillas or even on toast.
1 x packet Fry’s Vegetarian Mince with Vegan Gravy
1 tin x Red kidney beans
1 tin x Four bean mix
1 tin x Chopped tomatoes or 2 x large tomatoes, chopped
2 x Garlic cloves, crushed
1 x Onion diced
1 tbs x Olive oil
1 x Chilli or 1 tsp Dried chilli flakes
2 tsp x Dried mixed herbs
¼ cup x Parsley, chopped
1 tsp x Salt
1 tsp x Black pepper
½ cup x Cheddar cheese (optional)
Pre-heat oven to 180°C.
Pan fry (or wok) onion in oil and add crushed garlic. Once golden, add Fry’s Vegetarian Mince and cook until fully defrosted. Add gravy powder as directed (10g in 1 tbs x water).
Add red kidney beans, four beans mix and tomatoes, mix well and simmer for 10 mins. Add herbs, parsley, salt and pepper, chilli and mix well. Simmer for a further 5 mins.
Pour mixture in a casserole dish and cover with tin foil. Cook for 1hr 30 mins stirring only once or twice to ensure liquid doesn’t spill over. You may take out after 1hr and reheat for 30mins before serving.
Sprinkle with cheese at 5mins to go (if desired).
Serve with salsa & guacamole on tortillas, tacos, corn chips or even on toast.
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