A quick, healthy and vegetarian version of the classic chili. Serve with cauliflower rice for a light meal, and don't forget a good squeeze of lime juice.
- 1 tbsp olive oil
- 1 medium onion, peeled and finely chopped
- 350 g mince (see Note)
- 1–1½ tsp hot smoked paprika, depending on taste
- 1 tsp ground cumin
- 1 x 400 g can chopped tomatoes
- 1 x 400 g can black beans or red kidney beans in water, drained and rinsed
- 1 vegetable stock cube
- 1 tbsp tomato purée
- 1 tsp dried oregano or mixed dried herbs
- small handful fresh coriander leaves, to serve (optional)
- lime wedges, to serve
- cauliflower rice (to serve)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat the oil in a large non-stick frying or sauté pan, add the onion and fry over low-medium heat for about 5 minutes, or until softened and lightly browned, stirring regularly.
2. Add the mince, smoked paprika and cumin and cook for a few seconds more, stirring.
3. Tip in the tomatoes, refill the empty can with water and add this to the pan, too. Stir in the beans, crumbled stock cube, tomato purée and herbs. Season well and bring to a gentle simmer. Cook for 8–10 minutes, or until the sauce has reduced and thickened, stirring regularly, especially towards the end of the cooking time.
4. Adjust the seasoning to taste, scatter the coriander leaves over the top, if using, and serve with lime wedges, a large green salad and cauli-rice.
• This recipe uses Quorn meat-replacement mince but you could swap this for 400 g beans or lentils.
Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour.