Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Melt half the fat of your choice in a large, non-stick pan over hight heat. Add the mince and cook until browned, approx. 5-6 minutes. Use a slotted spoon to remove the mince and set aside in a large bowl for now.
Reduce the heat to medium and add the remaining fat into the pan. Add the onion and green pepper and cook until softened and just starting to caramelise. Add the mushrooms and garlic and stir regularly to avoid the garlic burning. Cook until the mushrooms have released all their natural moisture and begin to brown and caramelise.
Return the browned mince to the pan (along with any juices from the bowl), then stir in the ground cumin, ground coriander and chilli powder. Mix well to combine.
Add the red wine vinegar to deglaze the pan before tipping in the chopped tomatoes and beef stock. Bring the mixture to a boil, then reduce the heat to medium low heat. Cover partially with a lid, cooking for about 25-30 minutes, stirring occasionally.
After this time, remove the lid completely and leave to cook for another 18-20 minutes or until the mixture is thick and chunky and free from any excess liquid. Adjust the seasoning with salt and freshly ground black pepper.
Serve the chunky chilli mixture topped with dollops of soured cream, grated Cheddar, chopped parsley and sliced red chillies.