Serves 4
Ingredients
- 1 tbsp rapeseed oil
- 1 large onion , finely chopped
- 2 garlic cloves, finely chopped
- 1 red chilli , finely chopped
- ½ tsp ground cumin
- 1 tbsp paprika
- 1 tsp chilli powder
- 250g/9oz soya mince
- 400g tin chopped tomatoes
- 3 tbsp tomato purée
- 300ml/½pint vegetable stock
- 1 green pepper , seeds removed and cubed
- 1 yellow pepper , seeds removed and cubed
- 1 carrot , grated
- 400g tin kidney beans in water, drained
- 1 tsp cornflour
- handful fresh coriander , finely chopped
- 2 wholemeal pitta breads , halved
- 4 tbsp sour cream
- 50g/1¾oz cheddar , grated
Method
Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft.
Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes.
Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander.
Serve the chilli with the pitta halves, sour cream and grated cheese.