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Chilli bowl

Chilli bowl

By Tastemade
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. 
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Time and servings

Total time
Servings
Prep time

Ingredients

24 total
  • 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

7 steps

  1. Step 1

    Combine the garlic granules, onion granules, smoked paprika, cumin powder, dried oregano, dried chilli flakes and salt. Mix and set aside.

  2. 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.

  3. Step 3

    Remove the lid, increase the heat slightly and cook until any remaining liquid has evaporated.

  4. 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.

  5. 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.

  6. 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.

  7. 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.