The classic chilli con carne – made with Linda McCartney’s Vegemince instead of meat! It can be served either with rice or with baked potatoes, and a tossed salad of your choice. Mexican corn bread is another delicious accompaniment.
Recipe from Linda's Kitchen 1995
Heat the oil and sauté the onion for 3-4 minutes, then add the garlic, chilli powder and Vegemince and stir until well mixed. Brown for 5 minutes, stirring. Add the stock and the tomatoes with their juice, then leave to simmer gently, covered, for 20 minutes. Add the kidney beans and simmer for a further 15 minutes. Season to taste with a little salt if necessary, and leave to stand for 10 minutes before serving to allow the flavours to develop.
2tbs olive oil
1 large onion
2 cloves garlic, crushed
1.5 tsp. chilli powder (or to taste)
250g Linda McCartney’s Vegemince
450ml vegetable stock
400g can chopped tomatoes
400g can red kidney beans, drained
Sea salt
