I’m going to let you into a little secret: This was the first meal Phil ever made for me. It was delicious then and it’s still delicious now. We’ve changed the mince we use, since I became vegan and if anything, it’s even better. It’s easy and simple to make and the batch we make feeds two of us for two meals. (Or one massive meal and a lunch for one of us, depending on how hungry we are!)

Ingredients:

• A tablespoon of oil. (We used to use olive oil, but have moved over to coconut recently. Not gonna lie, it does flavour it slightly, but it’s still amazing.)
• Two peppers (Ideally one green, one red though I struggle to remember to order green ones, so any mixture of peppers will do. Trust me!)
• One white onion
• A packed of Sainsbury’s vegetarian mince
• A tin of kidney beans
• A tin of chopped tomatoes
• A tablespoon of tomato puree
• A teaspoon of chilli powder (Now this depends on how hot you like it. We put in more than this, but we use a mild powder.

1. Chop the veg. Big chunks, little chunks, it doesn’t really matter. The bigger they are, they more crispy they’ll be.
2. Fry the onion until it’s slightly transparent, then add the peppers, followed by the mince.
3. Cook for about 5 minutes, stirring occasionally to make sure the mince doesn’t stick. If it does, add a bit more oil.
4. Add the kidney beans (drained and rinsed), the chopped toms, tomato puree and chilli powder. Stir it well.
5. Cover and cook for at least 10 minutes, stirring occasionally. (We usually have this with brown rice and put this on then.)
6. When it’s ready, dish up, keeping your extra portions, then stuff your face.

So. What to do with the leftovers. You could very easily bung them in the freezer for another day. Or you could…

Cook some jacket potatoes until the skins are crispy, then spread some vegan spread on the pots, dishing up the leftover chilli and devouring with a side of salsa and an oven baked corn on the cob (my favourite veg of all time).

You could also…

Fill a few tortilla wraps with the leftover chilli, roll them up and place them in an oven proof baking dish. Pour over a jar of Zest Tomato & Fiery Chilli Pasta sauce then grate some vegan cheese over the top (We used the melty Sheese). Bake in the oven for about 40 minutes (or less if you’ve got a decent oven, unlike us). Serve with some delicious wedges if you really want to carb overdose, which I did. And I don’t regret it one little bit!

To be fair, there’s probably loads more stuff you can do with leftover chilli, but these are my favourite, especially the enchiladas. I could’ve died happy after eating them. *drools*