VegeMince Chilli in Taco Shells
from RealEat
Introduction

A spicy Mexican speciality which became a mainstay of the pioneers of Texas. This traditionally was made with minced or cubed beef, thinly sliced onions, seasoned with chilli peppers and cumin, then supplemented with kidney beans. Now, using VegeMince from Realeat, you can enjoy the full flavour of this popular speciality - without the meat!

This recipe is dairy free This recipe is gluten free This recipe is wheat free
Preparation notes

Serves 4-5

Ingredients

1 diced onion

1 tbsp garlic puree

1 medium red pepper

1 medium green pepper

1 tbsp vegetable oil

600g tomatoes

2 tbsp tomato puree

3 tbsp vegetarian red wine (optional)

600g cooked kidney beans

300g Realeat VegeMince

½ tsp chilli powder

1 tbsp chilli paste

½ tsp ground cumin

1 tbsp vegetarian gravy granules

10 taco shells (warmed)

Shredded lettuce and tomato slices to garnish



Method
  1. Gently fry the onion, garlic puree and peppers in the oil until tender. Stir in the tomatoes, tomato purée and red wine. Add all other ingredients including red kidney beans and VegeMince and mix well. Thicken with gravy granules and bring to the boil, stirring all the time.

  2. Simmer gently for 10 minutes.Fill the warm taco shells with the chilli and garnish with shredded lettuce and raw tomatoes. Serve immediately with a crisp green salad.
Copyright © The Vegetarian Society 2010

Notes
VegeMince is available from the chilled cabinet in major supermarkets and good health food shops in sealed 113g trays.
VegeMince Chilli in Taco Shells

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