Chilli with soya mince

I purchased this very handy dried soya mince. It's good to have in the cupboard for pasta sauces, chillies, Schnitzel or pasties. This time I made a soya mince chilli with peppers and beans and served it with rye nachos. I'm also very fond of my new smoked paprika and constantly want to add it everywhere!

Here is my soya mince chilli recipe, which is a very easy and basic one. I make this kind of a chilli quite often.

Ingredients

½ cup dried soya mince

2 red onions

3 garlic cloves

1 small chilli

2 bell peppers

500 g tomatoes

1 tbsp vegetable oil

1 tsp ground coriander

2 tsp ground cumin

2 tsp paprika

240 g / 1 can black beans

1 tsp cocoa powder

4 tbsp tomato purée

50 g grated cheddar

Method

Cook the soya mince according to the instructions on the packet. Chop the red onions, garlic cloves, chilli, bell peppers and tomatoes.

Heat the vegetable oil and cook the onions, garlic, chilli and peppers for a few minutes. Add the soya mince to the pan a fry a little. Then add the ground coriander, cumin and paprika followed by the beans and tomatoes.

Let simmer under the lid and stir occasionally. Season with cocoa powder, tomato purée and add the grated cheese. Serve with the nachos and enjoy!

Your VegHog

Pepper and black bean chilli with rye nachos

A good vegetable chilli is a nice thing to have, even in the summer. I have grown very fond of this combination of chilli and rye nachos that I'm also making today. The rye nachos are very filling and they add a hearty flavour to the dish. A chilli is a handy dish for me as I normally would have enough different vegetables and the seasoning in my cupboard. I happen to have black bean cans in bulk, so that's why I chose them as the main vegetable for the chilli. Here's my pepper and black bean chilli with rye nachos recipe.

Ingredients

3 shallots

4 garlic cloves

1 red chilli

2 bell peppers

2 tbsp vegetable oil

1 tsp ground coriander

2 tsp ground cumin

2 tsp paprika

250 g cherry tomatoes

400 g black beans (1 can)

140 g double concentrated tomato purée

200 g Oltermanni cheese (or any other)

1 tsp salt

1 tsp cocoa powder

2 tsp vegetable stock powder

1 lime's juice

Rye or regular nachos for serving

Method

Chop the shallots, garlic cloves, red chilli, bell peppers and tomatoes small.

Cook the shallots, garlic, chilli and peppers in vegetable oil until soft. Then add the following seasoning: ground coriander, ground cumin and paprika, and stir for about one minute. Then add the chopped tomatoes, black beans and tomato purée, and simmer under lid for at least 30 minutes. The cooking time can be even longer to develop the flavours.

Season later with salt, cocoa powder, vegetable stock powder and lime juice. Add more of any of the spices to taste. Once you are happy that the flavours have blended nicely and everything is cooked, stir in half of the cheese. I used the Finnish Oltermanni cheese, which is my absolute favourite cheese.

Place some rye nachos in an oven dish, pour the chilli on the side and cover with the rest of the cheese. Bake at 180C for about 10 minutes and it's done.

Enjoy warm!

Your VegHog