Chilli Non Carne ★★★★★5 reviews

Serves 1 | Prep time: 10 mins | Cooking time: 20 mins

INGREDIENTS

• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/4 tsp fennel seeds (optional)
• 1/4 tsp chilli flakes
• 1/4 tsp paprika
• 1/4 large onion, chopped
• 1/2 garlic cloves, minced
• 1/4 cup carrot, diced
• 1/2 red capsicum (bell pepper), diced
• 1/4 green capsicum (bell pepper), diced
• 1/4 medium zucchini, diced
• 1/4 cup canned tomatoes
• 1 tsp tomato paste
• 1 cup cooked/canned pinto or kidney beans
• 1/2 tsp Massel salt-reduced stock powder (optional)
• Iodised salt to taste (optional)

Cheesy sauce

• 1/4 cup nutritional yeast flakes
• Pinch iodised salt
• 1 Tbsp plain flour (use GF cornflour for GF option)
• 1/4 cup fortified soy milk

METHOD

1. Place all the ground spices in a bowl and mix together well to make your spice mix.
2. Fry the onion and garlic in a large saucepan until soft. Add the carrot, zucchini, capsicum and continue frying until the vegetables start to soften. Add the spice mix and cook. Stir for a further minute or two to allow the spices to release their aroma.
3. Add the canned tomatoes, pinto beans, water, tomato paste and (optional) stock powder.
4. Continue cooking on a low heat (lightly simmering) for about 10 minutes. Taste and add further seasoning if required.
5. While the chilli is simmering, make the cheesy sauce: mix all the ingredients together and ensure there are no lumps. Heat gently while stirring until the mixture thickens.
6. Serve the chilli with baked potato, a cob of corn and cover with the cheesy sauce.

Serve with

• 1 cob of corn (steamed or microwaved for 3 minutes with husk on)
• 1 baked potato