Delicious plant-based chili that can be eaten as is or repurposed in a burrito, sandwich, on pasta or even with potatoes!
By Dr. Michelle Chen (IG: @run2food)
100g plant-based mince
1 x small onion, sliced
1 x small zucchini, diced
400ml vegetable stock
1 x 400g tin of canned tomatoes
2 x 400g tin of mixed beans, drained & rinsed
1 teaspoon oil
Spice mix: 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 1/2 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon salt
*Optional: chilli powder to taste
In a small bowl, add together all the spices for the spice mix
In a pan on medium heat, cook the onion & zucchini in oil for 2-3 minutes until softened.
Add in the spice mix and sautéed for another 1-2 mins. Then add the mince, stock, canned tomatoes and beans. Bring the mixture to a boil then reduce to low heat. Simmer for 10 minutes until the chilli is thickened.
Serve over a bed of rice with a squeeze of lime and sprinkle of coriander.