I love nothing more than a big bowl of warm chilli. It’s so versatile and any leftovers make a fantastic stuffed baked potato. I choose to make mine vegetarian but it’s just as easy to use mince, all you meat eaters out there.




  • 1tbsp olive oil


  • 2 onions, diced


  • 750g veg mince


  • 2 x 400g cartons organic chopped toamtoes


  • 1 carton organic kidney beans


  • 2tbsp tomato puree


  • 3tbsp white vinegar


  • 2tsp paprika


  • 1tsp mild chilli


  • 2tsp caster sugar


  • Seasoning


  • Cheese and lettuce leaves to serve. Wraps are also an option.


  1. Fry the onion in a medium sized pot until soft.
  2. Add the mince, tomatoes, vinegar, tomato puree and spices.
  3. Stir and once boiling, turn to a simmer and put on the lid. Leave to stew for ten minutes.
  4. Lastly, stir in the kidney beans and season. Serve with a sprinkling of cheese on a lettuce leaf wrap.

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