Easy Chili Recipe (Using Dried Soya Mince)

I like to keep my dry store well stocked. One of the most useful ingredients in there is dried soya mince. It can be used for so many recipes, from lasagne to bolognese. In this recipe I'll be using it as a base for a great meat-free chili.I always used to use frozen mince for my recipes, but these days I am making more and more things from the store cupboard or fresh out of the garden.This recipe can be made as mild or fiery as you like just by using different types of chili and increasing or decreasing the spices. This will be a matter of trial and error on your part to some extent to make it your own, but the ingredients here make a palatable level of heat for most people.

I recommend reading through the method before you start as you can have some things cooking while you're attending to other parts of the meal! 

Ingredients

• 100g dried soya mince, washed and simmered in 300ml boiling water
• 2 tbsp rapeseed oil for frying
• 1 large red onion, chopped
• 1 red chili, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp paprika
• 2 tsp cumin
• 1 tbsp tomato puree
• 400g can kidney beans (rinsed under cold water) You could substitute other beans if you have them, but make sure they're soaked and cooked first.
• 400g can chopped tomato

Cooked rice to serve (follow the usual packet instructions or make according to your own taste). This can be cooked while your mince is simmering.

Method

In a saucepan over a medium heat simmer your mince in the boiling water until it absorbs the liquid and swells. Make sure all the liquid is used and give the mince a stir to break it up. Set aside.

In a large, heavy bottomed frying pan heat the oil and add the chili, onions and garlic until they start to soften.

Add the mince and then all the remaining ingredients (except the rice of course!). Stir together and allow to simmer over a low heat. 

Once the rice is cooked, drain off over the sink. It's up to you how you 

serve. You can keep the chili and rice separate and serve side by side on the plate, but I prefer to mix the chili and rice together in a massive bowl and let people help themselves at the table. Whatever you choose, do it quickly as it all cools down quite quickly.