Chilli con carne & rice

If you are using soya mince, weigh this into a large bowl. Boil 400ml water and pour over the soya mince to
reconstitute. Leave for 10 minutes then drain any excess water.

Chop the onion.

Heat a large saucepan over a medium heat. Add 1 tablespoon vegetable oil and the onion. Stir, lower the heat and place a lid on. Leave to soften while chopping the rest of the vegetables.

Crush the garlic and chop the rest of the vegetables as preferred.

Turn up the heat slightly. Stir in the garlic, cumin and chilli.

Stir in the vegetables. Replace the lid and leave to cook for a few minutes.

Stir in the Quorn mince or if using soya mince, drain the water from the soya mince before adding the mince to the saucepan. Stir together.

Drain the liquid from the kidney beans and add the beans to the saucepan with the tinned chopped tomatoes, marmite, and vegetable bouillon.

Stir the chilli occasionally until it comes to the boil then lower the heat. Simmer for about 10 – 20 minutes until the vegetables are cooked. Correct the seasoning and add more chilli if needed.

Chop the coriander and stir into the chilli just before serving with boiled rice or as preferred.

For the rice

You can start heating the water for your rice at the same time as beginning to cook your onion for them to end cooking roughly at the same time, or simmer your cooked chilli on a low heat while you cook your rice.

– fill a large saucepan ¾ full with cold water. Cover with a lid. Place over a medium to high heat to bring to the boil. Weigh out your rice into a bowl.

When the water comes to the boil, pour in the rice. Give it a quick stir to separate the grains, reduce the heat to a simmer, place back the lid and simmer until cooked. For white rice, check after 10 – 15 minutes by tasting a small amount. For brown rice, check after 20 – 25 minutes. When cooked, strain the water off through a sieve over the sink and serve the rice.