Sunflower Mince Chilli Recipe

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.

Ingredients

Note; Ingredients with * can be found 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 (or to taste) 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 *

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!