Dairy-Free Chilli
OK, so I know chilli is not something you'd normally associate with dairy foods, but I've included it because it's something I cook a lot and it's simple to make.
When eating out, you sometimes find that chilli will come with sour cream on top to cool it down. If you find it's got a little too much spice then you can always use a bit of soya yoghurt.
The spices and smoked paprika give it a nice flavour, but you can leave them out if you don't already have them in the cupboard. Speaking of which, kidney beans are a common ingredient in chilli, however the eagle-eyed amongst you might notice they are not in the photos. This is basically because my bean-cupboard was bare! It's not the end of the world if you don't have all the ingredients to hand.
I tend to put quite a few vegetables in my chilli such as carrots and courgettes - this is often because I just need to use them up. I've included carrots in this recipe, but they are by no means essential. I do recommend the peppers though.
Ingredients
- 500g Lean Minced Beef (we prefer the lean mince, but its up to you)
- 2 onions
- 2 carrots (optional)
- 3 peppers
- 1 tin of tomatoes
- 1 tin of kidney beans
- Corriander powder
- Cumin powder
- Smoked paprika powder
- Pinch chilli powder (or more if you like it hot!)
- 2 cloves garlic
- 1 chilli pepper
- Tomato puree
Method
Step 1
Chop onions and crush (or finely chop) garlic. Fry in some oil. Add mince and dry spices and saute until mince is brown.
Step 2
Chop peppers, chilli and carrots (if using) and add to mince.
Step 3
Add tinned tomatoes and tinned kidney beans. Turn down the heat and leave to simmer for about 45 mins. The longer you leave it the better, but you might need to add water if it looks like its getting dry.
Step 4
Add tomatoe puree and stir in.
To Serve...
Serve with rice and some corriander leaves - doesn't it look pretty!