Ok, this is a bit of a cheat as I used a store bought chili sauce with seasoning mix, but it's very good....and hot, I will tone down the amount of chipotle peppers next time. We had this as is in the first pic then I thought of mixing it and the rice up and stuffing it in roasted peppers - lovely. Both versions still require a fair amount of vegan sour cream to extinguish!
Serves 2:
1 small onion, diced
1 large clove garlic, chopped
1 dried chipotle pepper, rehydrated and chopped (I left all seeds in, may not next time)
1/2 jar of discovery foods wicked chili (with 1/2 of the attached seasoning mix)
100g diced green pepper
80g canned sweetcorn, drained
125g frozen soya mince
1 Tbsp corn oil
100g long grain rice
125ml water
sour cream to serve
Fry the onion and peppers in the oil until getting soft, add the garlic and chipotle peppers and fry until everything is soft. Toss the seasoning mix in with the soya mince and add, stir well then add the chili sauce and water. Cook until thickened up and the mince is cooked - stir in the corn for the last few minutes. Meanwhile cook the rice. Serve the chili alongside the rice and sour cream.
For the stuffed peppers, slice peppers in half or cut the top off if they will stand on end. Rub with olive oil and place in a roasting tin. Roast for about 20 minutes at 200C until soft and edges golden, turn once. Mix the chili with the rice and stuff the peppers. Serve with sour cream. There will be too much filling for just 2 peppers so it's best to cut the chili recipe in half if just doing the peppers.
No comments:
Post a Comment