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.