Here is a simple vegetarian chilli recipe that can easily be frozen for eating later.
Ingredients
- 1 lb vegetarian mince
- 1 (15 oz) can tomato sauce
- 2 (14 oz) cans diced tomatoes
- 2 garlic cloves, minced
- 1 large onion, chopped
- 1 t ground cumin
- 1 T chilli powder
- 1/2 t salt
- 1/4 t pepper
- 2 (15 oz) cans chilli beans
- 2 T cornstarch, (optional)
- 1/4 C water, (optional)
Directions
1. Add the vegetarian mince to a large skillet over medium heat.
2. Add the onions and garlic.
3. Cook until the mince is brown, and the garlic and onion have turned tender, then drain well.
4. Add the salt, pepper, chilli powder, cumin, tomatoes and tomato sauce to a large saucepan.
5. Place the saucepan over high heat, and bring to a rapid boil.
6. Add the mince and chilli beans.
7. Reduce the heat to a low setting, cover the pan and simmer for 1 hour.
8. Remove the lid and continue to cook for 10 minutes.
To Freeze
9. Place the pan in the fridge so the food cools rapidly.
10. Pour the chilli into freezer containers.
11. To reheat, remove from the freezer, and add 1/4 C water to a saucepan.
12. Add the chilli to the pan, and cook at a medium heat until it is hot through.
13. If you want to thicken the chilli, mix the cornstach with 1/4 C water, and add to the chilli, stirring thoroughly.
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