|15g Benecol® Olive Spread|
|1 onion, diced|
|2 cloves garlic, chopped|
|2 green chillis, deseeded and diced|
|1 red pepper, deseeded and sliced|
|1 carrot, diced|
|300g soya mince|
|400ml hot vegetable stock|
|1x 400g kidney beans, drained|
|1 x 400g can chopped tomatoes|
|2 tbsp tomato puree|
|For the tortilla chips|
|3 pitta bread, split|
|40g Benecol® Olive Spread, melted|
|1tsp smoked paprika|
|To serve (optional)|
|80g cream cheese|
|2 spring onions, thinly sliced|
|1 tbsp parsley, chopped|
Spicy vegetable chilli and tortillas
Enjoy this colourful and satisfying chilli with healthy Tortillas.
One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.
- Melt the Benecol® Olive Spread in a large lidded pan and cook the onion for 5 minutes until softened. Add the garlic, chilli and red pepper and cook for another 2 minutes. Stir in the carrot, soya mince, stock, beans and tomatoes and tomato puree. Bring to the boil, cover and simmer, stirring occasionally for 10 minutes.
- Meanwhile, preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Brush the split pittas with the melted Benecol® Olive Spread then cut each into small triangles. Place on a baking tray and sprinkle with the paprika. Bake for 3-5 minutes until golden and crispy. Serve the chilli with the tortilla chips alongside.
- If using, mix the cream cheese with the spring onion and parsley and serve a dollop each with the chilli and tortilla chips.
If you like your chilli extra hot, serve sprinkled with dried chilli flakes.