Chilli bowl
By Tastemade
Published on 28 December 2022
Prepare to be bowled over by this Tastemade recipe. This seriously tasty dish is super simple to make and is guaranteed to be a long-term family favourite. Time and servings
45 minsTotal time
4Servings
45 minsPrep time
Ingredients
- 0.25 tsp of garlic granules
- 0.25 tsp of onion granules
- 0.25 tsp of smoked paprika
- 0.25 tsp of ground cumin
- 0.25 tsp of dried chilli flakes
- 0.25 tsp of salt
- 0.5 tbsp of olive oil
- 0.5 onion (red or white), diced
- 1 garlic clove, crushed
- 0.5 red pepper, diced
- 0.5 green pepper, diced
- 0.5 sweet potato (approx 100g), peeled and cut into 1cm dice
- 1 pack of plant-based mince
- 1 tsp of tomato puree
- 1 tsp of chipotle chilli paste, to taste
- 1 400g tin chopped tomatoes
- 5 dashes of worcestershire sauce (vegan or vegetarian, if needed)
- 400 g of white boule
- 1 handful of mild cheddar cheese (or vegan cheese alternative, if needed), grated
- 1 handful of parsley, chopped
- 125 g of tinned sweetcorn, drained
- 125 g of kidney beans, drained and rinsed
- 1 large handful of coriander, chopped
- 0.25 tsp of dried oregano
Method
Step 1
Combine the garlic granules, onion granules, smoked paprika, cumin powder, dried oregano, dried chilli flakes and salt. Mix and set aside.Step 2
In a deep-sided frying pan or saucepan, heat up the olive oil and lightly soften the onions for around 7-10 mins on medium heat. Add the garlic and cook for a further minute then add the red and green peppers and the sweet potato. Stir well, add a splash of water and cover with a lid for 5 minutes.Step 3
Remove the lid, increase the heat slightly and cook until any remaining liquid has evaporated.Step 4
Stir in the plant-based mince and fry for 2 mins then sprinkle in the chilli seasoning, tomato puree, chipotle chilli paste, chopped tomatoes, worcestershire sauce and around 75-100ml water. Mix well and reduce heat to simmer, cook for 10-15 mins until the tomatoes have reduced and you have a thick sauce.Step 5
Meanwhile, cut the top of the white boule, scoop out the inside of the bread and place in a food processor. Blitz to make breadcrumbs, then mix in some grated cheddar and roughly chopped parsley together ready to sprinkle on top of the finished dish.Step 6
Back to the chilli con carne: check the seasoning, add the sweetcorn and kidney beans, cook for another few mins, then sprinkle in the coriander and stir. Transfer to the hollowed out boule.Step 7
Top with the cheese and breadcrumb mix, pop under the grill for a few minutes until golden brown and the cheese has melted. Serve with toppings such as diced avocado, sour cream and diced tomatoes, if you like.