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Chipotle Chilli

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Serves 4.


Ingredients

4 handfuls TVP (minced soya)
4 carrots (diced)
1 large onion (finely chopped)
2 celery sticks (chopped)
1 red pepper (finely chopped)
2 cans of chopped & peeled tomatoes
1 tablespoon tomato puree
2 tins drained kidney beans
1 Lt veg stock
2 tsp of dried chipotle chilli (or more)
2 tsp each of ground cumin & dried oregano
Salt (optional)
1 tablespoon sunflower oil

Procedure

Soak TVP in hot veg stock to rehydrate it. Let it rest for 1 hr. Pour oil into a deep pan, add the onion, celery and peppers and cook for 5 min. Add chilli and cumin and cook for another 2 min, then add tomatoes and puree, carrots, beans, TVP and stock and let it cook for 30 min stirring occasionally. Add oregano and a pinch of salt & pepper.

Serve with warm corn tortillas and rice.


 

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