Sunflower Mince Chilli Recipe

in

To celebrate featuring Sunflower mince as our June Producer Spotlight we asked our volunteer dietitian Chris Cheyette to create a simple & healthy recipe with it.

This recipe makes 4 portions & will freeze, if needed.

Screenshot+2021-06-19+at+10.50.46.jpg

Ingredients

Most pf the ingredients you will be able to find at Get Loose.

  • Sunflower mince 120g (pour boiling water to just cover and leave for 10 mins)

  • Tin of kidney beans (drained)

  • Tin of chopped tomatoes

  • 1 tbsp tomato purée

  • 2 tsp chilli powder

  • 1 tsp cumin powder

  • 1 tsp smoked paprika

  • 1 onion (chopped)

  • 3 sticks celery (chopped)

  • 4 carrots (peeled and chopped)

  • 2 cloves of garlic (chopped)

  • 1 tbsp rapeseed oil

  • Long grain brown rice 200g

Screenshot 2021-06-19 at 10.50.59.png

Method

How to cook rice

Use equal amounts of rice and water, e.g. 200ml. Bring water to the boil with rice in a pan, turn heat right down with the lid on. Cook for 25 mins until the water is absorbed. Check occasionally. Turn heat off and leave for 10 mins.

Chilli

  • Heat oil in a large pan. Fry off onion, carrot and celery slowly for 10 mins.

  • Add garlic and fry for a further few minutes.

  • Add all the spices and stir for 30 seconds.

  • Add the sunflower mince (don’t drain), tomato purée, chopped tomatoes, kidney beans. Bring to a gentle simmer and cook for 10 mins.

Serve with rice. Bon Appétit!