Mexican Chilli Con Carne

Mac
Servings

4

Prep Time

30 minutes

Cook Time

20 minutes

Cuisine

Americas & Caribbean

A wonderful version of this famous classic, ours is not too hot on the chilli's but you can always add some more to your taste.

Ingredients

  • 300g meat substitute mince
  • 2 tsp Spicemasters Mexican Chilli mix
  • 1 large onion - chopped
  • 1 green Pepper - chopped
  • 1 red pepper - chopped
  • 2 sticks celery - chopped
  • 2 medium carrots - peeled and chopped
  • 2 tbsp oil
  • 1 tin of chopped tomatoes
  • 1 vegetable stock cube
  • 2 tbsp tomato puree
  • 410g can red kidney beans - drained

Directions

  1. Prepare your ingredients.
  2. To make the stock, boil some water in a kettle and add 200ml into a jug along with the stock cube.
  3. Heat 2 tablespoons of oil in a large frying pan.
  4. Fry the onion, carrot, and celery for a few minutes or until it starts to brown. Add 2 teaspoons of Mexican Chilli mix and stir.
  5. Add the meat substitute mince to the pan and continue to fry for 3 to 4 minutes or until browned.
  6. Pour the stock into the pan then add the chopped tomatoes and tomato puree. Stir well for one minute
  7. Turn down the heat and simmer for ten minutes stirring occasionally. If the sauce begins to dry out add a little water.
  8. Add the kidney beans and cover. Cook on the lowest heat setting for 10 minutes.
  9. Serve and enjoy. Traditionally served on a bed of rice and topped with some soured cream.

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