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Chilli sin carne because Poppy’s poorly

January 31, 2012

A couple of months ago the beloved bought a rice steamer – an electric gadget (because we don’t have enough gadgets here) to sit on the work top and do the work of a saucepan with a lid and a hob. For a while we ate nothing but rice, until he came home with 55lbs of potatoes…. the rest is history really. Anyway, Poppy’s feeling a little under the weather with a cold and she fancied something with a bit of chilli to clear her nose (though it didn’t seem to need much clearing to me – too much information maybe?) So chilli sin carne fit the bill. I don’t usually use meat substitutes and  I’m not really sure about quorn mince because it’s made from a soil mould (fusaruim venenatum) ……aren’t people clever? How did someone discover that mould could be used in this way? Nevermind.  Use Textured Vegetable Protein (soaked first) for a vegan alternative.

Fry an onion, and a clove of finely chopped garlic in a little olive oil. Add a teaspoon of smoked paprika, a teaspooon of sweet paprika, a teaspoon of chilli powder and a teaspoon of cocoa powder (adds depth!) and cook for a few minutes. Add a chopped carrot, chopped green pepper (there’s only one left!) and a chopped leek and cook until they’re getting soft, and then add a cup of quorn mince then bung in a tin of drained mixed beans (I had kidney beans, haricot beans and borlotti beans in unsalted water) and a tin of chopped tomatoes and a teaspoon of dried mixed herbs( mine was parsley, oregano, thyme and basil). If it looks dry add a little water. Add salt. Put in a moderate oven for at least half an hour, but keep an eye on it so it doesn’t dry out.  Serve with white rice done in a rice steamer on a pretty plate with a glass of orange juice to bump up the vitamin c.

 

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