Chilli is extremely versatile, there are a huge number of Mexican dishes you can make with chilli, these include: chilli non carne, tacos, enchiladas, burritos, chilli fries, chilli nachos… can you think of any Iv missed off? Leave your ideas in the comments below.
I love using sunflower mince as a mince substitute, it’s made from pure sunflower seeds so you will receive all of the benefits from the mince as you would receive from sunflower seeds. Such as, it help’s lower blood pressure, blood sugar and cholesterol. They also contain vitamin E, magnesium, protein, linoleic fatty acids. They boast a huge 53g if protein per 100g. Not only is it amazingly healthy the mince are 100% allergen free, they work as an excellent bulker for mince-based recipes with a meat-like texture. When soaked, hydrated and simmered in sauce or veg stock the flavours you can achieve are amazing. If you would like to try for yourself please visit https://www.wholesozo.com/ (use code: JADES10 for 10% off)
Here are some examples of two ways you can use your chilli:
Chilli non’ Carne
Chilli with all the trimmings. I swapped up the rice for quinoa to make this an extra protein rich dish. Quinoa is a whole grain so it is a healthier option to rice as it is high in fibre not carbohydrates.
It has approx 8g of protein per cup.
The crème fraîche is made by Oatly.
1 pack sunflower mince
1 tin black beans
3 garlic cloves
1 tin plumb tomatoes
2 tsp harissa
2 tbsp tomato paste
1 tsp soy sauce
1 tsp smoked paprika
1 tsp cumin
1 fresh chilli
1 tbsp or 1 cube veg stock
200g (approx) veg stock
Oatly creme fraiche
1 tsp lime juice
Sea salt & pepper to taste
- Finely dice the onion, heat a sauce pan with a tsp of coconut oil, add the onion to the sauce pan along with the minced garlic cloves, cook on a medium heat for 2-3 minutes, until the onions are transparent
- Open and rinse a tin of black beans – (if you are using dried black beans then you will need to pre-soak these over night and cook for approx 1 hour before you follow this step) one the black beans have been rinsed, add them to the sauce pan with the onions and stir
- Now add the harissa paste, cumin, smoked paprika and finely chopped fresh chilli, stir, add approx 2 tbsp water, simmer
- Add the soy sauce and tomato paste, mix well
- Now add the tin of plumb tomatoes, break them up with a wooden spoon and stir before adding the box of sunflower mince
- Once the sunflower mince have been added, add the veg stock and the juice of 1 lime to the sauce pan, stir until all the ingredients are incorporated together, turn onto a low heat and simmer for 20-30 minutes until the veg stock has cooked down and the sunflower mince are completely dehydrated and incorporated with the rest of the dish
- Whilst the chilli is simmering, you can now prepare the rest of the meal, cook the quinoa according to packet instructions
- Finely dice the cucumber, tomatoes and coriander, mix and set aside in a separate pot
- To make the guac – cut the avocado in half, remove the seed and scrape the inside out and mash in a small bowl, add the salt, pepper and lime juice, set aside
- Now all you need to do is serve – add all of the components into a bowl, neatly presented, check out the picture of presentation inspiration!
For the burritos, you will need all of the same ingredients as the chilli plus extras. I used rice in the burritos, but you can opt for quinoa if that tickles your pickle. The idea of burritos is, you serve all of the condiments in separate bowls, with wraps so that people can serve and build their own burritos.
- Follow the above chilli instructions to make the chilli, salsa and guac
- Grate some vegan cheese and add to a separate bowl
- Serve with wraps on the plates or on the side so that your guests can build their own burritos!
Stick some mexican music on and enjoy! 🙂