This chilli packs a real flavour punch and is super simple to make.
1 tbsp rapeseed oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
½ tsp ground cumin
1 tbsp paprika
1 tsp chilli powder
250g/9oz soya mince
400g tin chopped tomatoes
3 tbsp tomato purée
300ml/½pint vegetable stock
1 green pepper, seeds removed and cubed
1 yellow pepper, seeds removed and cubed
1 carrot, grated
400g tin kidney beans in water, drained
1 tsp cornflour
handful fresh coriander, finely chopped
2 wholemeal pitta breads, halved
4 tbsp sour cream
50g/1¾oz cheddar, grated
Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft.
Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes.
Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander.
Serve the chilli with the pitta halves, sour cream and grated cheese.