This isn’t just any vegetarian recipe, it’s a hearty Mexican chilli made with plenty of spices and topped with a crunchy layer of cheesy nachos. This is Friday night food at its finest. Chilli con carne is traditionally made with minced beef, but hey, why not mix up the rules a little bit? If you prefer white meat, there’s no reason why you can’t use turkey mince instead. If you fancy something a little more tender, try chopping up some steak which adds a richer flavour to the dish. Tomato passata can be replaced by a tin of chopped or plum tomatoes (400g), or by fresh tomatoes (in season) with a spoonful of tomato puree. Make this comforting vegetarian chilli, serve half now and freeze the rest for later. We’ve used chunks of butternut squash to keep you feeling full without meat! Coriander (cilantro) – if you run out of fresh one, use dried coriander (cilantro) leaves, or frozen coriander.

Yes, you can freeze chilli con carne, although we would suggest freezing the chilli and the rice separately, if you can. Chilli will store in the freezer for up to six months. Best chilli con carne recipes to make Don’t forget to add juicy toppings such as coriander (cilantro), limes, avocado (guacamole), soured cream, grated cheese (cheddar), and jalapeno peppers or fresh chilies – they will make the plates (or the whole table spread) more colorful and the meal even more delicious! Canned chopped tomatoes and tomato passata give the sauce the typical red color and beautiful rich tomato taste. Choose a sweeter variety of canned tomatoes if you can, and if they aren’t sweet enough, add a small amount of sugar (½ – 1 tsp) or sweetener to the sauce.

This chili can be also stored frozen. Let it cool down, place it into a freezer-safe container, seal and freeze for up to 3 months. Defrost overnight in the fridge or reheat straight from frozen (instructions below). Reheating

As mentioned before, this chili with minced beef recipe is big on taste and small on prep. It combines fresh, canned and dry ingredients, that together create a wonderfully balanced flavor. Here is what you need to make it:On the hob – place the chili mix into a saucepan and set on medium-high heat. Bring to a simmer and cook gently for at least 5-7 minutes. Stir regularly to help it stop burning from the bottom of the pan. This works well for reheating several portions at a time. Use this way of reheating for reheating the chili from frozen – it will take 7-10 minutes or until piping hot. What To Serve With Chili Con Carne This one-pot chilli with polenta cobbler crust recipe should be your go-to comfort food recipe in the winter. To save time prepping, cook with frozen vegetables – frozen onion, garlic, and peppers will cook well in the slow cooker. But all of these will cool the slow cooker down, so you will need to add another hour of cooking time.